Wash strawberries, and lightly pat dry. Cut stem off and set aside. In a medium bowl, mix together the rest of the ingredients until mixed thoroughly. Dip each strawberry, one at a time in chocolate mixture, using a small spoon to help coat each side of the strawberry.
Place each chocolate covered strawberry on a baking pan covered with parchment or wax paper (or tin foil that is well coated with non-stick cooking spray). Place baking pan in the freezer for 20-30 minutes, or until the cheesecake coating firms up enough to handle, (but not totally frozen, or the strawberry will be too hard). Cut strawberries in half if desired, (or you can leave them whole if they are smaller strawberries). Enjoy!
(Note: If serving at a later time, leave in the freezer overnight, or up to one week, (covered), and remove from the freezer 15-20 minutes before serving.)