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1
Heat oven to 325 degrees F.
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2
Line 13x9-inch pan with foil, with ends of foil extending over sides.
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3
Beat cream cheese, sugar, vanilla and lemon zest with mixer until blended.
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4
Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into prepared pan.
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5
Bake 1 hour or until center is almost set.
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6
Cool completely.
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7
Refrigerate 2 hours.
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8
Use foil handles to lift cheesecake from pan.
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9
Crumble cheesecake into large bowl.
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10
Add strawberries; mix well.
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11
Shape into 48 balls, using about 1 Tbsp.
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12
for each.
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13
Roll in graham crumbs until evenly coated.
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14
Place on parchment-covered rimmed baking sheet.
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15
Refrigerate 1 hour.
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16
Melt chocolate as directed on package.
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17
Dip cheesecake balls, 1 at a time, in chocolate; return to baking sheet.
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18
Sprinkle with any remaining graham crumbs.
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19
Refrigerate 1 hour or until chocolate is firm.
