For Chocolate Crust (from Epicurious):
1 1/4 cups all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 1/2 tablespoons ice water
For Chocolate Cream Cheese Filling:
8 oz semi sweet chocolate
3/4 cup whole milk
6 oz cream cheese
1 tablespoon confectioners sugar
3/4 teaspoon pure vanilla extract
2 lbs fresh strawberries
To Make Chocolate Crust:
Blend flour, sugar, cocoa, and salt in processor 5 seconds. Add butter and blend until moist sandy texture forms. Add 1 1/2 tablespoons ice water and blend until dough comes together. Press dough evenly onto bottom and up sides of 10 inch pie dish. Chill crust 30 minutes.
Preheat oven to 350°F. Place crust on baking sheet. Bake crust until dry-looking and slightly puffed, about 18 minutes. Cool crust on rack completely.
To Make Filling:
Melt chocolate with milk in medium sauce pot over medium heat, whisking to ensure chocolate does not stick to pot. Add vanilla. Beat in cream cheese and sugar. Let cool to room temperature, then pour into cooled pie crust, smoothing top with a spoon.