I'm Your New Best Friend....

So, I know I am a little behind the trend in making these little delights, but I've never been one to stay too much on top of those anyway (that is what I have Paige for). Anyhow, I decided to make these cheesecake truffles for the nurses at therapy (I win friends through sweets and I'm not ashamed). All I have to say is that these are A-mazing!! I am not much of a cheesecake fan (shocking I know), but I loved these!! They are so simple to make, and will last up to 2 months in the freezer...if you have the self-control to keep these around for 2 months I applaud you...no, no....I want to be your friend, so that I can come over and finish them off.

I made these with a simple New York style cheese cake recipe, but you could really use any favorite cheesecake recipe. I think peanut butter, raspberry, strawberry, or caramel cheesecakes would taste great!

I also found a new trick (or new to me trick): Instead of beating the cream cheese to death in the mixer, simply throw everything into the food processor and whiz away... Smooth and creamy every time.

Recipe in a nutshell...or chocolate shell =) :
(Makes about 30 truffles)

Line a square baking dish with foil then bake your desired cheesecake. Refrigerate until cooled through. Slice cake into equal squares or use a small ice cream scoop to make cheesecake balls. Place squares or balls on a parchment lined sheet pan and place in freezer for 2-3 hours. Meanwhile, melt your favorite chocolate (about 1lb.) over a double boiler. When melted removed the pot from the burner, but leave the bowl on top of the pot to keep the chocolate warm while you are dipping. Next, dip the cheesecake in the chocolate with a fork and set on parchment or wax paper to set up. Return to freezer for 2-3 minutes. To finish them off either drizzle with white chocolate or sprinkle with nuts (if using nuts sprinkle immediately; chocolate sets very quickly!). Enjoy!!