Start by finely grinding 14 graham cracker sheets in your food processor until they resemble sand. This will be the base of your truffles, providing that delicious cheesecake-like flavor.
In a mixing bowl, combine the softened cream cheese, ground graham crackers, seedless raspberry jam, powdered sugar, melted white chocolate chips, raspberry or vanilla extract, and red food coloring. Mix until smooth and well combined.
Cover the bowl with plastic wrap and refrigerate the cheesecake mixture for about 30 minutes. This will firm it up, making it easier to roll into balls.
Once chilled, use your hands to scoop out small portions of the mixture and roll them into balls, about 1 inch in diameter. Place the rolled truffles on a baking sheet lined with parchment paper.
In a double boiler or microwave, melt the milk chocolate chips (or white chocolate chips) with the vegetable shortening. Stir until the mixture is smooth and glossy.
Dip each truffle into the melted chocolate, using a fork to lift it out and allowing the excess to drip off. Place the coated truffles back onto the parchment-lined baking sheet.
While the chocolate coating is still wet, sprinkle the finely ground graham cracker crumbs over the top of each truffle for a crunchy finish.
Refrigerate the truffles for at least an hour, or until the chocolate coating is firm. Once set, they’re ready to enjoy!
