Make the Cheesecake Filling
In a large bowl, whip the softened cream cheese until it’s silky and lump-free. Add the powdered sugar, graham cracker crumbs, raspberry jam or puree, and vanilla extract. Mix until smooth and fully combined.

Form the Balls
Use a tablespoon or small scoop to portion out the cheesecake mixture. Shape each scoop into a neat ball by rolling it gently between your palms.

Chill the Balls
Arrange the balls on a parchment-lined baking sheet. Place the tray in the refrigerator for 1 to 2 hours to firm up the cheesecake mixture.

Melt the White Chocolate
Add the white chocolate chips and vegetable oil (if using) to a microwave-safe bowl. Heat in 30-second bursts, stirring after each interval, until the chocolate is completely melted and velvety.

Coat the Cheesecake Balls
Dip each chilled ball into the melted white chocolate, ensuring it’s fully coated. Use a fork to lift them out, letting excess chocolate drip off before placing them back on the parchment-lined sheet.

Set the Coating
Refrigerate for another 30 minutes or until the chocolate shell is firm.