Heat the chocolate chips and heavy cream in a microwave safe bowl at 50% power for 1 minute. Stir well, until chocolate and cream are well blended. Chocolate chips hold their shape, even after they've melted, so stir it even if you don't think it's ready for stirring. If the chips are not completely melted, heat for an additional 30 seconds at 50% power. Stir well. Continue heating in 30 second intervals at 50% power until chocolate is melted and creamy. (I found this step to be tricky. It took me about 5 minutes of heating and stirring and heating and stirring to get the chocolate warm enough to coat the cheesecake. I don't work with melted chocolate much, so I was afraid of scorching it. More on that in the notes, below.)
Remove Cheesecake Bites from freezer. Using a fork, carefully dip the bites into the melted chocolate and roll them around to coat.
Place dipped bites onto a parchment lined cookie sheet, and dust them with colored sugar or cocoa powder using a sifter or flour shaker. (I forgot to do this while I was dipping them, so I did it after they'd been frozen. The sugar stuck to the frozen chocolate better than I thought it would, as you can see above.)
Return bites to freezer to set for at least one hour before serving.
I thought this would be a great family project, but it wasn't. The melted chocolate is way too hot to let Gracie help with it. I thought it would have been dangerous to have her in the kitchen while I was working with that. It would probably be okay with an older child who can be trusted not to stick their hands into the melted chocolate. Use caution if you try. You can melt your chocolate in any way you like. I might try a double boiler next time, just to compare. If your melted chocolate gets grainy or tastes bad, you've burned it. Throw it away and start over. If the chocolate separates, you might be able to fix it by adding extra cream and stirring it like crazy. You are going to have to remelt your chocolate three or four times while you're dipping the cheesecake bites. The frozen cheesecake bites make the chocolate harden pretty quickly. I think the finished truffles taste best at room temperature. You are supposed to keep the cheesecake bites frozen, though, so I wouldn't store them at room temperature very long. My very small grocery store had only strawberry and chocolate Sara Lee Cheesecake Bites, but you should also be able to find original flavor. I used strawberry, and the results were very nice.
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