How to Make
Cheesecake Stuffed Strawberries

1.  Wash the strawberries and lay out on paper towels to dry.
2. In a large bowl or stand mixture, beat the softened cream cheese until it is smooth. Make sure to scrape down the sides and bottom of the bowl and get out all the lumps.
3. Beat in 1/4 cup powdered sugar and 1/4 cup sour cream. Add the vanilla and a tiny pinch of salt if you want. 
4. Remove stems ... cut all the strawberries so that they lay flat on your work surface, pointy sides up.
5. With a sharp paring knife, carefully slice the strawberry in half vertically through the center to within 1/4 inch of the base. Cut each half into 3 wedges, forming 6 "petals." See photo. Place your finger in the center and pull the petals apart slightly, so that you have room to fit your piping bag inside.
6. Prepare a piping bag with a large star tip. I use a Wilton tip 2D, which is actually a "drop flower" tip. Any similar tip will work fine.
7. Place the cheesecake filling into the piping bag. 
8. Place the tip of the piping bag all the way down into the center of the strawberry and start filling. Use your fingers to arrange the "petals" of the strawberry as you move upward, so that the filling is distributed evenly.
9. Melt 2 cups of semi-sweet chocolate chips with 2 teaspoons shortening (see notes). Stir until smooth. Use a fork to dip the filled strawberry in the chocolate. Set on a baking sheet lined with parchment paper or wax paper to firm up.
10. Dip the bottom (flat) side of cheesecake filled strawberries in melted chocolate. 
11. Serve immediately. You can prepare these about 2 hours ahead of time. Eventually the strawberries will start to wilt and the cream cheese filling will be stained red. Store covered in the fridge until ready to serve.