Preheat the oven to 350°F. Spray a 9-inch pie pan with cooking spray.

In a food processor, grind the cookies until fine crumbs, you should have about 2 cups. Combine cookie crumbs with melted butter until well combined. Press firmly and evenly into the prepared pie pan.

Bake for about 7 minutes. Let cool while preparing the filling.

Mash 1½ cups of the strawberries with a fork and combine with the sugar, vanilla, and ¼ cup of water in a medium saucepan over medium heat. Bring to a low boil, stirring and mashing frequently, and cook until the fruit begins to soften and break down more, about 5 minutes.

Whisk together the cornstarch and ½ cup of water in a small bowl. Stir the cornstarch mixture into the simmering strawberry mixture and return the mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened, about 1–2 minutes, stirring frequently. Remove from the heat and fold in the remaining fresh strawberries. Transfer mixture into pie crust.

Let cool to room temperature then place in the refrigerator for at least 4 hours before serving.

Serve topped with dollops of whipped cream.