Drain the ricotta cheese overnight (or at least 8 hours) using a cheesecloth.
Divide the drained ricotta cheese mixture.
Melt chocolate chips by creating a double-boiler system.
Mix the melted chocolate and half of the drained ricotta cheese mixture. Reserve.
Blend 16 ounces (1 pound) of strawberries into the remaining half of the drained ricotta mixture using a mixer until smooth. Reserve.
Disperse the sliced almonds evenly on the bottom of a 5” cheesecake pan.
Pour the reserved chocolate ricotta mixture evenly over the sliced almonds.
Add sliced strawberries evenly over the chocolate ricotta mixture.
Pour the reserved strawberry ricotta cheese mixture evenly over the sliced strawberries.
Garnish with remaining strawberries as desired.
Refrigerate for 1 hour before serving.
Serving Size Slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.