In a large bowl, mix the cream cheese and butter together until combined.

Add in the graham cracker crumbs and mix well.

Add in the powdered sugar, 1 cup at a time, until it is well combined.

Cover the cheesecake mixture and chill in the fridge for at least 1 hour.

Scoop the cheesecake mixture into balls and roll in between palms if necessary. Arrange the balls on a piece of parchment paper.

Place in refrigerator for 10-20 minutes to firm up before dipping the cheesecake bites in chocolate.

Melt the chocolate chips or almond bark according to package directions.

Dip balls into chocolate, covering completely.

Place back on parchment paper and let cool until chocolate has hardened.

Store in the fridge for the best taste.