Add cookies to a ziplock bag and crush until they becomes fine crumbs. Set aside. Rinse strawberries and pat dry with a paper towel. Slice the bottom of each strawberry so that it sits level. Remove the green tops and hollow out each strawberry with a small melon baller. Set aside. Add cream cheese, vanilla, sugar, and ricotta to a medium mixing bowl and mix with a hand mixer until well combined; approximately 1 minute. (The mixture is not going to get completely smooth because of the ricotta texture) Transfer ricotta mixture to a ziplock bag and cut the tip of bag to create a disposable piping bag. Add the chocolate bars to separate bowls and microwave until thoroughly melted.  Add a pinch of cookie crumbs to the inside of each strawberry and then add a small drizzle of chocolate. Fill the strawberry with the vanilla ricotta mixture. Using a small spoon gently drizzle chocolate over the tops of the strawberries alternating between milk and dark chocolate. Top each strawberry with cookie crumbs and an additional dark chocolate drizzle.  Enjoy!