Wash strawberries and dry them completely. Moisture will ruin the melted chocolate.

Slice the leafy green tops off the strawberries to create a flat base. Use a paring knife to carefully core out the center of each strawberry to create a hollow cavity.

In a microwave-safe bowl, melt the chopped chocolate and coconut oil in 30-second intervals at 50% power, stirring in between until smooth.

Dip the bottom half of each strawberry into the melted chocolate. Place upright (cut side up) on a parchment-lined baking sheet.

Place the baking sheet in the refrigerator for 15-20 minutes until the chocolate is fully set.

In a medium bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract to the cream cheese. Beat until light and fluffy. Add heavy cream a teaspoon at a time if the mixture is too thick.

Transfer the cheesecake filling to a piping bag fitted with a star tip. Pipe the filling into the cavity of each chilled strawberry, swirling it up to a peak.

Refrigerate for at least 30 minutes to let the filling firm up before serving. Best enjoyed the same day.