Crust: Preheat oven to 350ºF. Combine and press firmly into a 10 inch tart pan. Bake for 10 minutes and allow to cool completely. Anthotyro Cheese Filling: Beat the anthotyro cheese and sugar until smooth. Add vanilla. Fold in the whipped cream or Cool Whip and spread into completely cooled crust. Strawberry Topping: Combine the sugar, water, and corn starch and bring to a full, rolling boil on the stove. Boil for two minutes, whisking constantly. Remove from heat. Add the Jello and whisk until combined. Allow to cool slightly. Arrange the berries on top of the anthotyro cheese layer and then drizzle the Jello mixture over the berries, trying to cover each berry. Refrigerate at least a few hours or until the Jello layer is firm.