Total Calories: 864
Cut cheesecake into 24-36 small squares. Place on parchment-paper-lined baking sheet; freeze 1-2 hours.
Remove frozen bonbons from freezer and dip into melted milk chocolate. Drizzle with another chocolate, white or semisweet; set aside to set. May be placed in zip-top freezer bag at this point. Will keep frozen up to 2 months.
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