30 medium strawberries
1/4 New York cheesecake
1 1/2 c semi-sweet chocolate chips
2 T corn syrup
6 T butter
Wash strawberries and pat dry. Place on paper towels until they reach room temperature. Mash cheesecake with a mixer until the graham cracker crust in mixed throughout. Cheesecake mixture should be soft and workable, like a cookie dough. 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. Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally. Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating ¾ of strawberry. Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet. Refrigerate until set, about 15-20 minutes. Strawberries should be stored in refrigerator until ready to serve.