Cheesecake Strawberries

Here are the directions to make the cheesecake strawberries.  It's not really a recipe.  It can take a loooooong time if you are making a lot of strawberries.  What you will need...

Strawberries, (not too small since you'll have to fill them with cheesecake)
Cheesecake or cheesecake filling
White chocolate chips (i prefer ghirardelli)
Milk chocolate chips (ghirardelli again)
graham crackers (I don't recommend the crumbs I've used in the picture, they weren't very good)
a little bit of shortening to thin up the white chips

The first thing you need to do is cut up into the strawberry through the tip to hollow out the middle of the strawberry.  Then you cut about half of the length off the piece you remove.  Throw away the center part but KEEP THE TIP!  Put the tip back into the strawberry so you know which tip goes to which berry.

  Now you will need a gallon sized zippered Freezer bag OR a pastry bag.  You can't use regular storage zippered bags because they are too week and the cheesecake will bust through the sides from the force of pushing it out of the hole into the berry.  Put 2-3 slices of cheesecake or a big scoop of cheesecake filling into the bag, press the air out and close it.  cut a dime sized hole out of the corner of the bag.

Squeeze enough cheesecake into each strawberry that it fills the hole but doesn't come out of the top, then push the tip back on to it.  Do this to all of the strawberries then put them in the fridge until they are chilled (if you have done a large number and they need to be chilled, otherwise, continue on...)

After your strawberries are chilled you will melt the white chocolate chips with a scoop of shortening added to them.  The shortening is necessary because without it the white chocolate is very thick and when you try to pull the strawberry back up out of it while dipping it will pull the tip right off of the stuffed berry.  You'll need about 1 Tbsp of shortening per bag of chips.  Add a little more at a time if it's still very thick.  DO NOT OVERHEAT.  If you do it in a microwave then heat it for 30 seconds, stir it well then heat for 10-15 seconds at a time stirring in between each.  Only heat until it is smooth and you can stir all lumps out of it.  Dip the berry then lightly scrape it along the edge of the bowl to create a flattened surface to lay the berry on without having a puddle of chocolate under it.  Set it on waxed paper to harden.

If the strawberries are chilled before dipping it shouldn't take long for the chocolate to harden, then you will do the same with the milk chocolate except you won't need the shortening.  After dipping it in the milk chocolate you lightly scrape the same side you did before, then dip the bottom into the crushed graham cracker and place it on the same waxed paper until it is completely set. 

If you want to make them look pretty you can put some white chocolate into a sandwich baggie and cut a tiny hole in the tip then drizzle on the top.