Instructions
Wash the strawberries and dry them well.
Cut the tops off the strawberries and hollow them out with a small spoon or strawberry corer (this is the type I use, it works for tomatoes and strawberries).
Place the 3 tablespoons of chocolate chips in a small dish and melt on 50% power for about 20 seconds… continue in 15 second increments until the chocolate is melted.
Cut a thin piece off the bottom of each strawberry so it can stand upright and pat dry with a paper towel. Dip the bottom of each strawberry into the chocolate and then into the cookie crumbs. Place them in a parchment-lined mold.
Dip the bottoms of the strawberries into the chocolate before filling them with the chocolate cheesecake.
Chocolate cheesecake filling.
Place the ¾ cup chocolate chips in a small dish and melt on 50% power for about 35 seconds…continue in 20 second increments until the chocolate is melted. Cool.
With mixer on medium power, combine cream cheese, butter, vanilla, cocoa powder and sugar until fluffy. Add the cooled chocolate and mix on low speed until incorporated. Add the whipped topping and mix until incorporated.
Place the chocolate cheesecake filling in a ziploc bag or decorating dispenser like the one I used above. Spoon the filling into the strawberries (there will be plenty of filling, don’t be afraid to overfill!).
Top with an additional piece of strawberry (I cut circles with a straw) and serve immediately or refrigerate for up to 4 hours.