Raspberry Cheesecake Truffles

John really liked this truffle.  They have a very soft center, making it a little bit of a challenge, but the taste made up for that :)

Recipe from: Cooking Classy

8 oz cream cheese, softened slightly
14 graham cracker sheets, finely ground in a food processor
6 Tbsp seedless raspberry jam 
3 Tbsp powdered sugar
1/4 cup white chocolate chips, melted
1/2 tsp raspberry or vanilla extract
6-8 drops red food coloring





Dipping Chocolate

In a mixing bowl, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar.  Stir into well combine.  Mix in 1/4 cup melted white chocolate chips, raspberry extract and food coloring.  Blend well.  Cover mixture with plastic wrap and freeze 1 hour, or until firm enough to form mixture into balls.

Remove mixture from freezer and scoop mixture out by tablespoons and form into balls.  Place on a wax or parchment covered baking dish or plate.  Cover truffle balls with plastic wrap and freeze 1 hour, or until firm enough to dip in chocolate.

Melt chocolate in microwave on 50% power in 30 second intervals stirring after each interval until melted and smooth.

Remove truffles from freezer, using a toothpick or fork, dip truffle balls into melted chocolate.   Store truffles in refrigerator in an airtight container.