No-Bake Chocolate Strawberry Cheesecake

Cut the tops of of half of the strawberries.

In 30 second increments in a microwave safe dish, melt the chocolate until it's smooth and completely melted.

Dip the cut strawberries into the chocolate to cover them. Place on parchment paper to set.

Dip half of each of the strawberries with the tops still on into the chocolate and set aside (for garnish).

Use an electric mixer with a large bowl to mix the heavy whipping cream and powdered sugar until stiff peaks form.

In a separate bowl, combine the cream cheese, sugar, sour cream, and vanilla until smooth.

Use an electric mixer to combine the heavy whipping cream into the cream cheese mixture until well combined.

Fill the molds halfway with the cheesecake mixture.

Place one of the chocolate covered strawberries with no tops into each mold, pressing down into the cheesecake mixture.

Fill the rest of the mold with more cheesecake mixture until full.

Melt the butter in a microwave safe bowl.

Add the graham cracker crumbs and 1 tablespoon of sugar to the butter.

Spoon some of the graham cracker mixture onto the top of each cheesecake, pressing the crumbs into the batter.

Place the mold onto a tray and place in the freezer for 2-4 hours.

Carefully remove the cheesecakes, top with the strawberries that were made for the garnish and serve.