Ingredients
1 sheet refrigerated pie crust3 ounces semisweet chocolate, divided1 tablespoon butter6 ounces cream cheese, softened1/2 cup sour cream3 tablespoons sugar1/2 teaspoon vanilla extract3 to 4 cups fresh strawberries1/3 cup strawberry jam, melted
Preparation
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a large saucepan, melt 2 ounces chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of crust. Refrigerate until set.
Meanwhile, in a large bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and refrigerate for 2 hours.
Arrange strawberries over the filling; brush with jam. Melt the remaining 1 ounce chocolate and drizzle over the top.
