Chocolate Cheesecake Strawberries

• 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)

1. Wash strawberries and pat dry. Place on paper towels until they reach room temperature.
2. Mash cheesecake with a mixer until the graham cracker crust in mixed throughout. Cheesecake mixture should be soft and workable, like a cookie dough.
3. 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.
4. Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
5. Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating 3/4 of strawberry.
6. Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet.
7. Refrigerate until set, about 15-20 minutes.
8. Strawberries should be stored in refrigerator until ready to serve.

strawberries, new york, semisweet chocolate chips, corn syrup, butter

Taken from www.food.com/recipe/chocolate-cheesecake-strawberries-208343 (may not work)