Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries 24 large strawberries approx. 2 lbs 8 oz block of light cream cheese, held at room temperature for about 1 hour 1/2 cup confectioner's sugar icing sugar, powdered sugar 1 tsp. vanilla extract Mini chocolate chips optional Remove the stem end giving a nice flat bottom to the strawberry so it will standup. Slice two more slices into the other end of the strawberry creating an "x". With a standup mixer or hand held mixer, beat the cream cheese until smooth. Add in the confectioner's sugar and vanilla and beat until smooth, starting on low speed and increasing so that you won't have a cloud of sugar all over the kitchen. Place the cream cheese into a pastrty bag with a star tip of your choice. Gently separate the strawberry and fill making sure to include all opening with the filling. Top with a chocolate chip. Notes The top can also be a blueberry, (for Independence Day) or a sprinkling of crushed graham crackers.