Chocolate Chopped Strawberry Cheesecake

  Crust                                                                                    3 Large Eggs

  2 cups crushed Nilla Wafers                                                    3/4 Cup sugar

  3 Tbl Unsalted Butter, melted                                                  1/2 Tsp vanilla

  Filling:                                                                               Topping:

  24 Ounce Cream Cheese, softened                                         2 Oz semisweet chocolate

  16 Oz Frozen Strawberries, thawed                                         2 Tbl butter

Preheat oven to 350 degrees.

Crust:  Mix together Nilla Wafers and butter, press into a 9 inch spring form pan.  Set aside.    

Cake:  Drain berries and puree, set aside. Prepare filling using an electric mixer. Beat cream cheese on low until smooth, then add eggs one at a time. Next add sugar slowly until mixture becomes creamy. Add vanilla and thoroughly combine.  Add berries and mix well.  Put 1/2 cup of cheesecake mixture in each cup.  Bake cheesecake for 20 minutes.  Remove from oven.  Cool in pan  about 15 minutes then remove to a cooling rack.  Refrigerate until completely cool.

Topping:  In a small sauce pan melt dark chocolate and butter together until smooth and creamy.   Drizzle melted chocolate over top of cheesecake. Chill in refrigerator for at least 4 hours.