Chocolate Cheesecake Strawberries - cooking recipe

Ingredients

30 medium strawberries
1/4 new york cheesecake (I used #57025)
1 1/2 cups semi-sweet chocolate chips
2 tablespoons corn syrup
6 tablespoons butter (3/4 stick)

Preparation

Wash strawberries and pat dry. Place on paper towels until they reach room temperature.
Mash cheesecake with a mixer until the graham cracker crust in mixed throughout. Cheesecake mixture should be soft and workable, like a cookie dough.
With your fingers, pick up a small ball of cheesecake and press against the strawberry, leaving the stem and leaves visible. Bottom 1/2 to 2/3 of the strawberry should be covered with the cheesecake. Set aside on waxed paper. May need to be chilled until ready to dip.
Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating 3/4 of strawberry.
Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet.
Refrigerate until set, about 15-20 minutes.
Strawberries should be stored in refrigerator until ready to serve.