•3 ounces semisweet chocolate, divided
•1 tablespoon butter
•1 pastry shell (9 inches), baked
•2 packages (3 ounces each) cream cheese, softened
•1/2 cup sour cream
•3 tablespoons sugar
•1/2 teaspoon vanilla extract
•3 to 4 cups fresh strawberries, hulled
•1/3 cup strawberry jam, melted
•In a large saucepan, melt 2 oz. chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill.
•Meanwhile, in a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours.
•Arrange strawberries over the filling; brush with jam. Melt the remaining chocolate and drizzle over the top. Yield: 6-8 servings.