Chocolate Strawberry Cream Cheese Tart

For the crust:
Preheat oven to 350 F. Spray a a 9-inch tart pan with a removable bottom with cooking spray and then set aside.

In a food processor, add the chocolate graham crackers and brown sugar. Process until only crumbs remain. Add the melted butter and pulse until combined and it resembles wet sand. Dump into the bottom of the 9-inch tart pan with a removable bottom. Press very well into the bottom of the pan using the flat bottom of a heavy glass, measuring cup or mug.

For the filling:
In the bowl of a stand mixer, beat the cream cheese and the sugar until well combined and creamy, about 3 minutes. Scrape the bottom of the bowl and add the egg, beating until well combined. Scrape the bottom of the bowl and then add the vanilla and beat on high for about 2 minutes. Pour over the crust and smooth out with a spatula.

Bake at 350 F for 20 minutes or until the center of the cream cheese doesn’t jiggle when the oven rack is shaken. This is not a “toothpick inserted in the center should come out clean” situation. Remove from oven.

While the tart is cooking, add the topping ingredients into a pot over medium high heat. Allow to boil until thick and very bubbly for about 10 minutes, stirring frequently. Remove from heat and allow to cool.

Top the tart with the strawberries and chill until set, about 4 hours, before removing from the tart pan.