Chocolate Covered Strawberry Cheesecake Bites

Put the cream cheese in a large mixing bowl. Set aside to soften while you prepare the crust.Preheat oven to 350°Line an 8x8-inch baking pan with foil. Spread butter over the foil.In a small mixing bowl combine the graham cracker crumbs and sugar.Melt the butter in the microwave.Pour over the crumbs and stir to combine.Press the mixture into the prepared pan using a metal spoon. Try to make it as even as possible.Bake for 8 minutes. Remove and place in the fridge to cool.Meanwhile, prepare the cheesecake.Add the sugar and flour to the bowl with the cream cheese. Using an electric beater, beat the cream cheese, sugar and flour until combined. I start with the beater on low and work your way up to high as the ingredients begin to combine.Add in the yogurt and vanilla and beat on medium.Add the eggs and mix in on medium.Turn the beater to high and whip for a few seconds to make it extra fluffy.Spread the cheesecake over the crust in an even layer.Place in the oven and bake for 20-25 minutes. You will know it is done when you gently shake it and the center jiggles, but the sides don't. The sides will be puffy and set. If you see any brown turn the oven off!Once the cheesecake is done, turn the oven off. Do not remove the cheesecake. Crack the oven door and leave the cheesecake inside. Leave it in the oven for 30 minutes.Then place on a wire rack to cool completely.Once cool, place in the fridge uncovered. This process helps to eliminate the risk of cracking.Meanwhile, make the strawberry topping.Place the strawberries and sugar in a blender. Blend until pureed. It will not be smooth.Pour into a medium saucepan.Heat over medium-high and bring to a boil, stirring occasionally.Meanwhile, combine the cornstarch and water. It will be a very thick paste. Stirring with a spoon will bring it together. You want all of the cornstarch to be absorbed, no clumps!When the strawberries are boiling, whisk in the cornstarch.Turn the heat to medium and simmer 2-3 minutes, stirring constantly, until thickened.Place the strawberry topping in the fridge for 15 minutes or until cooled.Spread the strawberries over the cheesecake. Then place the cheesecake in the freezer uncovered.Leave it in the freezer until frozen or overnight.Remove the cheesecake from the pan by the foil.Cut into 1-inch squares.Place the squares on a baking sheet lined with wax paper and place back in the freezer.Melt the Candyquik according to the package directions.Remove the squares from the freezer in small batches and dip into the chocolate. Place the dipped squares onto another baking sheet lined with wax paper. Top with sprinkles.After dipping, place the squares in the freezer.Once the chocolate is completely hardened, store the squares in the freezer in either a freezer bag or a Ziploc container lined with wax paper. Transfer to the fridge to thaw prior to serving.