Ingredients:
· 1 sheet refrigerated pie crust
· 3oz. sweet chocolate, melted
· 2 packages (8oz. each) cream cheese, softened
· 3tbsp heavy whipping cream
· 2tsp vanilla extract
· 1¾ cups powdered sugar
· 2½ cups sliced fresh strawberries
· ¼ cup red currant jelly

Method:
Preheat oven to 220°C. Unroll crust and press onto the bottom and up the side of an ungreased 9-in. fluted tart pan with a removable bottom. Prick bottom of crust with a fork. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. Spread melted chocolate over bottom of the crust. Refrigerate until almost set, five to 10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in the sugar. Spread over chocolate layer. Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least two hours. Remove side of pan before serving.