Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium size heat-safe bowl. Microwave the cake mix in two 30 second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.

Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 - 2 ½ minutes, until completely smooth.

Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.

Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.

Line a baking sheet with parchment paper and set it aside.

Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll the dough into a ball and set on the prepared baking sheet. Repeat the steps.

Using a heat safe medium size mixing bowl, microwave the candy wafer melts in 30 second intervals, stirring well after each interval until completely smooth.

Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites in a firm and gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess coating from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.

Using a small heat safe mixing bowl, microwave the white al,one bark in 30 second intervals, stirring well after each interval.

Using a spoon or small candy dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.

Once all the cheesecake bites are coated and drizzled, return the bites to the refrigerator until ready to serve.