Cheesecake Truffles

Cheesecake Truffles

24 Oz. Cream Cheese, softened

2 C. Sugar

6 Eggs

32 Oz. Sour Cream

2 tsp Vanilla

12 Oz. Milk or Semi-Sweet Chocolate Chips

8 Oz. White Chocolate Chips

3TBS. Oil

Preheat oven to 350. Using an electric mixer, beat all the cake ingredients until smooth. Pour into a 10 inch non-stick spring form pan and bake for 1 hour. Cool and put in refrigerator to set.

Line 2 cookies sheets with parchment paper. Using a small ½ or 1 inch ice scream scoop, scoop out the cheesecake and place on parchment paper. Using slightly damp hands and roll each into a ball shape. Freeze. Melt milk or semi-sweet chocolate with 2 TBS. Oil and put sticks into each of the truffles. Dip in the melted chocolate and put back on parchment paper. Freeze. Melt white chocolate with 1 TBS. Oil. Hold up each individual truffle by the stick and dip a whisk in the white chocolate. Shake back in forth over each individual truffle to create white streaks. Put back on parchment paper and freeze till you are ready to enjoy!