Step 1: Prepare the Strawberries

Start by lining a baking sheet with parchment paper. This will prevent the chocolate-covered strawberries from sticking and make cleanup easier.

Next, rinse the strawberries thoroughly under cold water. Gently pat them dry with a paper towel to remove any excess moisture. Moisture can prevent the chocolate from adhering properly.

Carefully remove the tops of the strawberries and hull the center using a small paring knife or a strawberry huller. This will create a cavity for the cheesecake filling. Be careful not to cut too deep or damage the strawberry.

Step 2: Melt the Chocolate

Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. This method prevents the chocolate from burning.

Alternatively, you can melt the chocolate using a double boiler. Fill a saucepan with a couple of inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl doesn't touch the water. Add the chocolate chips to the bowl and stir until melted and smooth.

Step 3: Dip the Strawberries

Hold a strawberry by the stem end and dip it into the melted chocolate, swirling to coat evenly. Lift the strawberry and gently tap off any excess chocolate.

Place the chocolate-covered strawberry on the parchment-lined baking sheet to set. Repeat with the remaining strawberries.

Step 4: Prepare the Cheesecake Filling

In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or a stand mixer fitted with a whisk attachment to blend the ingredients until smooth and creamy.

Add the cold heavy cream and continue to beat for an additional 2 minutes, or until the filling is light and fluffy. The heavy cream adds richness and helps to create a smooth, pipeable consistency.

Place the bowl in the refrigerator for 15 minutes to allow the filling to chill and firm up slightly. This will make it easier to pipe into the strawberries.

Step 5: Fill the Strawberries

Transfer the chilled cheesecake filling to a piping bag fitted with a decorative tip. If you don't have a piping bag, you can use a resealable plastic bag with a corner snipped off.

Carefully pipe the cheesecake filling into the hollowed-out center of each chocolate-covered strawberry. Fill each strawberry generously.

If the filling seems too soft, place the strawberries in the refrigerator for 10-15 minutes to allow the cheesecake filling to set further.

Step 6: Serve and Enjoy!

Serve the Chocolate Covered Cheesecake Strawberries immediately for the best texture and flavor. Alternatively, you can store them in the refrigerator for up to 12 hours.