Crust 3 Large Eggs
2 cups crushed Nilla Wafers 3/4 Cup sugar
3 Tbl Unsalted Butter, melted 1/2 Tsp vanilla
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.