You can make your own cheesecake from scratch…which I love to do! But, today I needed my cheesecake fix right away!
Use a small cookie scoop. And start scooping out the cheesecake– with the graham cracker crust, of course! Save a few of the crumbles for later…about 2 tablespoons.
Put the scoops onto parchment or wax paper. Just stick them straight into the freezer for about 20 to 30 minutes covered with plastic wrap. (You could even leave them in longer, in case you get busy.)
While they are in the freezer, start to melt your chocolate over a double boil. (Double Boil: One small pan filled with a small amount of water in it. A large glass bowl with the chocolate in it, sitting on top of the pan. Do not let the boiling water touch the bottom of the bowl.)
Take the cheesecake scoops out of freezer and start forming into smooth round balls between your palms. The heat of your hands will warm the cheesecake up a bit. So you may need to put back into freezer if they are too soft.