First, prepare the crust by pulsing crushed chocolate graham crackers, stevia and butter together in a food processor until a fine, moistened crumb mixture is formed. Press the crumb mixture tightly into the bottom and partly up the up the sides of your 6" springform pan. You may use the back of a small measuring cup to help firmly pack the crust into the pan. Place crust in the freezer to set while you the crust while you prepare the filling.

To a countertop blender, add cream cheese, whipped topping, sliced strawberries, stevia and vanilla extract. Pulse ingredients in the blender until fully combined, scraping down the sides of the blender once to help incorporate all ingredients.

Pour filling into chilled crust and refrigerate for 2-3 hours. 30 minutes before serving, transfer cheesecake to the freezer to make slicing easier.

While cheesecake is in the freezer, prepare chocolate covered strawberries by melting chocolate chunks and coconut oil in the microwave for about a minute, stirring every 15 seconds, until melted and smooth. Allow chocolate to cool for about 5 minutes. Dip strawberries into chocolate with fingers, twisting berries to fully coat all sides. Transfer coated berries to a lined baking sheet and refrigerate until you are ready to garnish and serve your cheesecake.

When ready to serve, remove the cheesecake from the freezer and gently release the sides of the springform pan. Transfer the cheesecake to a cake plate and top with six dollops of whipped cream. Top each dollop of whipped cream with a chocolate covered strawberry. Add more whipped cream to the center of the cheesecake, slice and enjoy!