1. Macerate the Strawberries:

• In a bowl, gently toss the sliced strawberries with 1/2 cup of the sugar.
• Set aside for about 30 minutes to allow the strawberries to release their juices.

2. Make the Cheesecake Filling:

• In another large bowl, beat the softened cream cheese, orange juice, and the remaining 1/2 cup of sugar with an electric mixer until smooth.
• Gently fold the whipped heavy cream into the cream cheese mixture until well combined. Set aside.

3. Prepare Cake and Berries for Layering:

• Drain the macerated strawberries, reserving the juice in a separate bowl. Set the drained berries aside.
• Gently toss the pound cake cubes with the reserved strawberry juice until lightly coated.

4. Assemble the First Layer:

• Place half of the juice-soaked cake cubes in the bottom of a 4-quart trifle dish or a large glass serving bowl.
• Top the cake with one-third of the cheesecake mixture.
• Layer half of the drained strawberries over the cheesecake mixture.
• Sprinkle half of the grated semisweet chocolate over the strawberries.

5. Assemble the Second Layer:

• Repeat the layers: Add the remaining cake cubes, followed by another third of the cheesecake mixture, the remaining drained strawberries, and the remaining grated chocolate.

6. Add the Final Topping:

• Top the trifle with the remaining one-third of the cheesecake mixture, spreading it smoothly.

7. Garnish (Optional):

• Garnish the top with chocolate curls and additional sliced strawberries, if desired.

8. Chill:

• Cover the trifle and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the trifle to set properly.