1. Prepare the Strawberries:

Wash the strawberries gently and pat them completely dry with paper towels. Dryness is key for the filling and chocolate to adhere properly.

Remove the stems from the strawberries. You can slice them off flat or use a huller.

Using a paring knife or a small melon baller, carefully cut and scoop out a small, deep opening (about 1-inch deep) in the stem end of each strawberry. Create a cavity for the filling.

2. Make the Cheesecake Filling:

In a small bowl, beat the softened cream cheese, confectioners’ sugar, and almond extract with an electric mixer until the mixture is smooth and fluffy.

3. Fill the Strawberries:

Transfer the cream cheese mixture to a piping bag fitted with a small tip (or a zip-top bag with a corner snipped off). Alternatively, use a small spoon.

Carefully pipe or spoon about 2 teaspoons of the filling into the opening of each strawberry.

4. Arrange for Chilling/Drizzling:

Place the filled strawberries, filling-side up, on a baking sheet lined with waxed paper.

5. Prepare Chocolate Drizzle (Optional):

If using the chocolate drizzle: In a small microwave-safe bowl, combine the semisweet chocolate chips and shortening.

Microwave at 50% power, stirring every 15-20 seconds, until melted and smooth. Be careful not to overheat.

6. Drizzle and Garnish (Optional):

Drizzle the melted chocolate over the filled strawberries.

If desired, immediately sprinkle the graham cracker crumbs over the wet chocolate drizzle so they stick.

7. Chill:

Refrigerate the strawberries until the filling is slightly firm and the chocolate (if used) is completely set, about 30 minutes to an hour.

8. Serve:

Serve chilled. Enjoy these delightful bites!