Step 1: Make a pumpkin cheesecake. (This time I omitted the chocolate chips and the crust.)
Step 2: Melt some dark chocolate. I believe I used 80% cocoa.
Step 3: Use a melon-baller to scoop out chunks of cheesecake, then use your fingers to roll them into balls. Drop the balls into the melted chocolate and use a fork to turn them and coat them. Place them on tin foil or wax paper to harden in the fridge.
I also made some with milk chocolate, but I had a very hard time getting the coating to work. The milk chocolate I had didn't melt like the dark chocolate did. I ended up adding heavy cream to it in an attempt to make it more liquid. The final result was rather lumpy, but it worked.
I brought the truffles to the Christmas staff party for my school. The dark chocolate ones were definitely the favorite. The hard/bitter outside was a great complement to the soft/sweet inside.