Preheat oven to 375 °. In a small bowl, combine first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack.
In another small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour.
Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.
Of course, we could have taken the hot fudge out of its microwaveable bottle and heated it in a bowl, but I didn’t think of that until too late.
The crust ingredients were a little hard to press perfectly into that tart pan, but just keep at it and give your hands a rest if needed.
When removing the tart from the pan, gently press up on the bottom panel with your fingertips as far to the outside of the tart as possible. If it doesn’t want to easily give (ours definitely didn’t want to), just keep gently pressing up until it loosens. BE prepared for it to suddenly give.