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Ingredients:

4 ounces cream cheese , softened*
6 tablespoons sugar , divided
1/3 cup sour cream
1 (1-ounce) square semi-sweet baking chocolate , melted
1 teaspoon vanilla extract
1 cup non-dairy frozen whipped topping , thawed and divided
1 package Keebler Ready Crust graham cracker pie crust tarts
1 1/4 cups sliced fresh strawberries , divided
2 tablespoons cold water
1 teaspoon cornstarch
1 to 2 drop red food coloring (optional)

1. In small mixing bowl beat cream cheese and 3 tablespoons of sugar on medium speed of electric mixer until fluffy. Add sour cream, chocolate and vanilla. Beat until combined. Fold in half of whipped topping. Spread in crusts. Refrigerate at least 1 hour or until set.

2. Reserve 1/2 cup of strawberries. Arrange remaining strawberries on top of cream cheese mixture in crusts.

3. Mash reserved strawberries. In small saucepan stir together water and cornstarch. Stir in mashed berries and remaining sugar. Cook and stir over medium heat until mixture boils and thickens. Boil for 1 minute. Remove from heat. Stir in food coloring, if desired.

4. Spoon strawberry mixture over tarts. Garnish with remaining whipped topping. Store in refrigerator.

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