Yes, cheesecake truffles. And they are every bit as good as they sound (and look).
When we were in Seattle last spring, there was a bakery near the Pikes Place Market that had cheesecake truffles for sale, and ever since that, we figured we should really learn how to make them. Turns out it isn't nearly as hard as you would think.
Step 1: Get ingredients to make cheesecake. We've done this before, several times.
Step 2: Make cheesecake sans crust. I did miss food processing small graham cracker bears, but it makes the process pretty quick. The edges get brown in the pans, but we just sliced those off with a knife or dug around them with a spoon.
Step 3: Dig out cheesecake. Roll into balls with hands. This was way easier than what I expected and a little messier. Cold cheesecake is essential, and slightly damp hands help a lot too. When my hands were dry, the cheesecake started to get warm and sticky faster than I could roll them and ended up looking like fuzzy balls rather than smooth. I think the chocolate still would have coated smooth, but we wanted them to be good. If you have issues, freeze 'em and roll them again once they're firmer (but not completely frozen).
Step 4: Melt the chocolate and shortening and dip. We use a glass bowl set on top of pot of boiling water as our DIY double boiler for this sort of thing. It keeps the chocolate melted the entire time without the risk of scorching. We did do several small batches of melted chocolate. We found that after 15 or so cheesecake balls, the chocolate started to curdle. I don't know if this was from the moisture in the cheesecake or what, but it happened every time.
Step 5: Decorate as desired. We used white chocolate and drizzled it with a spoon. Do it on the parchment paper that you set out the dipped cheesecake on, so leave some space between them. And, as a bonus, you can eat the scrap chocolate that falls on the paper when you're done.
Step 6: Enjoy. Brooklynn approved. She would have liked to approve a couple of them, but we had to cut her off.