Remove stem from berries and core the center of each berry. Be careful to leave bottom in tact.
Fill a ziplock baggie with the cheesecake filling and squeeze filling into each berry.
Melt dipping chocolate (in microwave-safe bowl at 30-second increments until chocolate is smooth and creamy.
Dip strawberries to cover about 3/4 of the berry and place on small baking sheet lined with wax paper.
Fill a second plastic bag with chocolate (regular or white) and drizzle to create design.
Chill - but set out to room temp before serving.
You can store these in a sealed container in refrigerator.