In the bowl of a stand mixer, combine the cream cheese, graham cracker crumbs, confectioners’ sugar , and vanilla extract. Mix until smooth. Gently fold in the raspberry jam and a few drops of red food coloring.
Cover and place the mixture in the refrigerator to chill until it is firm enough to scoop and make into ball shapes.
Using a small scoop, drop 1 inch size balls onto a silicone mat on a baking sheet. Transfer the baking sheet to the refrigerator or freezer to chill until the dough is very firm.
To coat the truffles, combine 1 tbsp of coconut oil with each type of chocolate in two bowls. Microwave them each for 1 minute, stir and continue in 20 second increments until the chocolate mixtures have melted.
Dip the balls one at a time in the chocolate, gently shaking off the excess before returning a wire rack lined underneath with parchment paper. Decorate with the sprinkles and other toppings while the chocolate is still soft.
Store in an air tight container in the fridge.
Recipe by Always the Holidays at https://alwaystheholidays.com/raspberry-cheesecake-truffles/