In a bowl combine the graham cracker crumbs, sugar, melted butter, and water. Mix until moist. Pat tight into tart shell. Bake for 10 minutes at 350 degrees Fahrenheit. Remove from the oven and let tart shell cool completely.
While the tart shell cools begin to whip together the filling. Using a stand mixer, beat together the softened ⅓ less fat cream cheese for 1 minute. Scrape the bowl, then mix in the granulated sugar, cocoa powder, and vanilla extract. Mix until incorporated scraping down the sides of the bowl. Pour into the tart shell and refrigerate for at least 1 hour until set.
To make the glaze:
Place 1 cup strawberries into a food processor and puree. Combine cornstarch, lime juice, and water. Whisk until smooth. Then add in the pureed strawberries and granulated sugar. Cook on medium-high heat for 5 minutes until thickened (mixing throughout the cooking time). Remove off the stove and let cool.
Before serving the tart, arrange the fresh strawberries on top. Then using a pastry brush lightly brush on the strawberry glaze. Slice and enjoy!