Clean the strawberries then let them dry. Leave the leaves of the strawberries on for now.

Unwrap 7 of the chocolates and put them in a small microwave safe bowl.

Cook in the microwave at 50% power for 1 minute (or until melted) stirring every 30 seconds.

Lay out a piece of parchment paper. Dip each strawberry in the chocolate and place it on the parchment paper. Let the chocolate harden, it'll take about 1 hour.

Add 2 tablespoons of the cheesecake pudding mix to a large bowl. Whisk it together with the water until smooth.

Fold in the Cool Whip until mixed together.

Line a regular size muffin pan with paper baking cups.

Cut the top of the strawberries off and add one to each baking cup.

Use a piping bag or zip up bag to add the cheesecake mixture to each cup. Make sure to completely cover the strawberries.

Place them in the freezer for 1 hour so the cheesecake mixture sets.

Once the hour is up keep them in the fridge until you are ready to eat them.