Prepare a large cookie sheet with parchment paper and set aside.

In a small mixing bowl mix together cake mix and cream cheese until smooth.

Using a 1 inch cookie scoop, scoop the mixture and roll into 1 - 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used.

Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.

About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate by first adding the white wafers to a large bowl.

Next, place that bowl over a stovetop pot containing 3-4 inches of water. Bring water to a boil, creating a double boiler.

Stir the wafers frequently using a rubber spatula as the chocolate melts. Add 1-1-½ tablespoons of the crisco and continue to stir until the chocolate is smooth, silky and fully melted. When done, remove from heat.

Using two forks or dipping tools, dip each truffle ball into the melted chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely.

Place each cheesecake bite in the parchment paper and repeat for all bites.

Place inside the refrigerator and allow to cool for an additional 20 minutes.

When the cheesecake bites have almost finished chilling, repeat the double boiler process for the red melting wafers. Melt down the chocolate, adding the remaining crisco and mix until silky smooth. When done, remove from heat.

Using a piping bag or small plastic Ziploc bag, pipe red chocolate lines over each cheesecake bite by moving the bag side to side.

Repeat this process for all bites one at a time before placing the cookie sheet back in the refrigerator to chill for an additional 20 minutes before serving.