Strawberry Cheesecake Reeses (Print Version)

# Ingredients:

→ For the graham cracker crust

01 - 1 cup graham cracker crumbs
02 - 1/4 cup melted butter
03 - 2 tablespoons granulated sugar

→ For the cheesecake filling

04 - 8 ounces cream cheese (softened)
05 - 1/4 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lemon juice (optional)

→ For the strawberry sauce

08 - 1 cup fresh strawberries, hulled and chopped
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice

→ For the chocolate shell

11 - 2 cups melted chocolate (milk or dark)

# Instructions:

01 - Combine crumbs, melted butter, and sugar. Mix until texture resembles wet sand. Set aside.
02 - Beat softened cream cheese until smooth. Mix in sugar, vanilla extract, and lemon juice (if using). Beat until creamy.
03 - Combine strawberries, sugar, and lemon juice in a saucepan. Cook until thickened, 5-7 minutes. Cool completely.
04 - Melt chocolate. Pour into molds, spread evenly. Refrigerate 10 minutes.
05 - Spoon cheesecake filling into shells. Top with strawberry sauce. Sprinkle graham cracker crust, press down. Pour chocolate to cover. Smooth.
06 - Refrigerate 1 hour. Remove from molds and serve.

# Notes:

01 - Mix crushed freeze-dried strawberries into chocolate for extra crunch.
02 - Use dark chocolate for richer taste.
03 - Store in airtight container in fridge up to 5 days.

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