Finely chop enough chocolate to equal half of a cup. Transfer to a small nonstick skillet and add heavy cream and espresso powder. Heat over low heat until melted, stirring frequently with a small spatula.
Transfer melted chocolate mixture to the chocolate crust and spread to cover the bottom. Refrigerate while you make the filling.
Add whipped cream, confectioners’ sugar, and a drop of pink gel food coloring to a bowl and beat with hand mixer until stiff peaks are formed.
Add cream cheese and strawberry extract to a large bowl and beat with hand mixer until creamy. Fold in chopped strawberries. Fold in whipped cream mixture.