<p><b>Crust</b></p><p>Mix flour and salt then add shortening. Cut together until you’ve got
small lumps. Add rosewater. Knead until you’ve got one damp lump and
all the flour is off the bottom of the bowl. Roll out on a
lightly-floured surface to about 2″ larger than your pie pan and flip
into the pan. Even out the edges, punch holes in the bottom with a fork,
and bake for 15-20m @ 350F/180C.</p><p><b>Filling</b></p><p>Put the sliced strawberries in a bowl with the sugar and water. Mix a
bit, then just let them sit for 10-15m. Cut cream cheese into chunks
and toss into food processor with heavy cream. Spin until smooth. When
the strawberries are done, drain the liquid into the cheese, and blend
again.</p><p>Get the crust out of the oven and let it cool, then pour
the cheese mixture into it. Add half the strawberries and gently stir
them in. Let set in the freezer for 20-30 minutes, so it doesn't immediately melt when you pour hot chocolate on it.</p>Melt the
truffle chocolate. 30s in the microwave should do it. Stir like mad.
When the cheesecake is set, pour truffle chocolate over the top and add
remaining strawberries. Stick back in the freezer until chocolate sets,
then keep in refrigerator. Let sit at room temperature 5-10m before
trying to serve, to soften the chocolate a bit.