Strawberry Ritz Cake

In a food processor or blender, puree half of the strawberries until smooth. Finely chop remaining strawberries. Set both aside. In a large bowl, beat cream cheese, heavy cream, and powdered sugar until stiff peaks form. Gently fold in strawberry puree. In a 9" spring form pan, add a single layer of Ritz crackers, breaking some if necessary to fill the bottom. Top with a layer of strawberries, and spread on 1/3 of the strawberry cream mixture. Repeat this process two more times, ending on strawberry cream. Top cake with a ring of whole Ritz crackers and more chopped strawberries. Refrigerate overnight to set.