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1
Wash and dry strawberries; they must be completely dry before beginning.
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2
Lay them out on trays or cookie sheets covered with wax paper, spacing them about 1 to 1 1/2 inches apart.
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3
Prepare the cheesecake mix according to directions on the box.
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4
Let mixture set for 3-5 minutes at room temperature, until it thickens slightly.
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5
Grab the strawberries, one at a time by their tops, and dip them into the cheesecake mix, covering them to just under where to leafy tops rest.
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6
Place back on the tray and refrigerate for 10-15 minutes.
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7
This will help set the cheesecake.
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8
After this time, remove the tray from the refrigerator, and set aside.
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9
Melt the chocolate for dipping as directed on the package.
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10
Take the strawberries, and while the chocolate is still runny, dip the cheesecake-covered strawberries, one by one, into it, creating a second (chocolate) layer.
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11
Place the strawberries back on the tray and refrigerate for 30 minutes, or until ready to serve.
