Cheesecake Stuffed Strawberries

Prepare

1. Make sure strawberries are thoroughly washed and dried, and your cream cheese is room temperature.
2. If using whole graham crackers to make crumbs, crush them (or add them to the food processor).

Slice strawberries

1. Slice the stem end off of a strawberry, so it has a flat side. Place flat side down on the cutting board, and carefully slice an "X" pattern on the tip end. This slice should go close to the end of the strawberry, but not all the way through (or else they'll fall apart).
2. Repeat with remaining strawberries and set aside.

Make filling

1. Add softened cream cheese to a mixing bowl and beat on MED speed with a hand mixer until smooth.
2. Add powdered sugar, heavy cream, and vanilla extract and beat, starting on LOW and increasing speed gradually to MED, until smooth and creamy.

Fill the berries

1. Transfer cheesecake filling to a piping bag fitted with a small tip (or a resealable plastic bag with the corner snipped off).
2. Insert the piping bag tip slightly into the berry and fill the strawberry with the filling. Repeat with all remaining berries.

Finish

1. Sprinkle each strawberry with graham cracker crumbs and mini chocolate chips.

Chill

1. Loosely cover with plastic wrap and refrigerate for 1 hour, until chilled and set.