Yes, It's another sweet moment right here at The Flying Chef's Online Kitchen!! Today I present yet another glorious cheesecake:

Chocolate Dipped Strawberry Cheesecake

This cake shouldn't be too hard to make now that you already have the practice of making one accomplished.

I'll tell you what. We'll even be a little lazy about this. Go back to the recipe for the Heath Caramel Crunch Cheesecake. Follow the recipe for the cheesecake of itself.Don't follow the toppings because you are obviously loading the top of this one with different toppings  I'd like you to please also note,this time we'll be using graham crackers for the crust.

The Graham Cracker crust:

crumble approximately 15-20 (and you may need more or less) graham crackers

4 tbsp. sugar (diabetics use the same amount of splenda)

3 tbsp. melted butter or magarine

1 tbsp vanilla extract

Mix the graham cracker crumbs together with the sugar add the vanilla extract followed by the melted butter or margarine

Press the mixture firmly into the bottom of a 9 in springform pan

Bake at 325 deg F (163 deg C) for 10 minutes

The Toppings:

You'll need 1 quart of fresh strawberries

Strawberry pie glaze (this is optional I only used it as somewhat of a thickener-again that was my choice)

Chocolate chips( or for you diabetics out there, use the diabetic sugar free chocolate candy bars by Hershey's)

 Begin by washing your strawberries. Get the excess water off. Count off about  8-10  strawberries and set them aside (these are the ones you'll dip later). pluck the leaves from the berries you will puree.

Take the rest of your strawberries place them in a blender. Take about 2 tablespoons of your glaze and add it to the strawberries in the blender. Puree your strawberries.

Hopefully by now you already have your cheesecake prepared, refrigerator cooled (for at least 4 hours). Hopefully you've also removed the rim of the springform pan as well. Take your cake and put it on the plate,  platter or other dish that you intend to leave the cheesecake on until it is fully consumed in it's entirety. Make sure that this dish, etc. has no way for liquid to run off the side of it.

Pour the pureed strawberries over the top of your cake and set it aside.

Take a plate or a cookie sheet (large enough to hold all of your strawberries with at least 2 inches in between them) cover it with either parchment paper,wax paper, or foil.

Take your chocolate chips and either melt them slowly over a double broiler if you have one, or use a microwave (microwave in one minute intervals stirring in between) until your chips are pretty soft but not liquid. stir your chips until smooth.

 Get the strawberries that you've set aside.Take a paper towel and dry off any moisture. Grasp the strawberry by the leaves and dip the berry into the chocolate until it is coated to the desired level (some people fully coat them, others only halfway). Place your coated berry on your lined plate, or cookie sheet.

Once all of your berries are coated place the plate or cookiesheet in the freezer. Allow the chocolate to solidify completely on your strawberries.

Take the left over chocolate and you can either drizzle it on your strawberry puree covered cheesecake with a spoon,or you can put it into one of those microwaveable icing squeeze bottles, or you can just pour it straight from the bowl over your cake. Be creative, have fun, just go design crazy with your chocolate!

Take your chocolate dipped strawberries (on which the chocolate has solidified completely on) and place them on your chocolate drizzled,strawberry puree covered,cheesecake. Refrigerate for at least 15-20 minutes to allow your cheesecake to chill and your drizzles to harden.

Here's another cute little quick idea: you can pipe chocolate whipped cream around the base of your cake and around the base of your middle strawberry!

* For Diabetics:

In the cheesecake recipe, anywhere that you see sugar used, use the same measurement of Splenda.