Roll out pastry to fit a 9-inch pie plate; transfer pastry to plate. Trim pastry to ½-inch beyond the edge of plate, flute edges. Prick bottom and sides of crust with a fork. Bake at 350 degrees for 13–15 minutes or until lightly browned.
Meanwhile, in a mixing bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into the crust. Bake 15–18 minutes longer or until the center is almost set. Cool on a wire rack to room temperature.
Arrange strawberries over filling. In a saucepan, combine the cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. Garnish with whipped topping if desired. Refrigerate leftovers.