Wash, hull and dry the strawberries. Soften the cream cheese with the sour cream and spread in the pie shell. Reserving a few to decorate the finished pie, arrange the rest of 1 quart of berries whole on the cream cheese. Cook the other ½ quart of berries over low heat with the sugar, bring to a boil, sieve, add the cornstarch softened in water and cook a few minutes until clear. Cool and pour over the fresh berries. Cover with lightly whipped cream and garnish with the reserved berries and mint leaves.