Using a spatula, combine the softened cream cheese with the graham cracker crumbs.
Using an ice cream scooper, portion out round pieces of batter, roll them into a ball in your hands, and place them onto a plate. Repeat until you have no truffle batter left. Pop the plate into the freezer for 15 minutes.
While the cheesecake bites are freezing, melt the chocolate melts over a steam bath. To do so, set a pot of water to boil and place a bowl on top of it. Pop the melts into the bowl and stir them constantly until smooth, creamy, and melted.
Using a fork, dip each cheesecake bite into the melted chocolate. Place the chocolate covered pieces on a baking sheet lined with wax paper. Refrigerate for at least an hour before serving. Enjoy!