Preheat your oven to 325°F.

In a large bowl, using an electric hand mixer, beat the cream cheese, avocado and sugar just until combined.

Add in the Greek yogurt, egg, egg white and peppermint extract and beat just until blended, scraping down the sides as necessary. You don’t want to overbeat a cheesecake, as this causes it to crack.

Gently stir in the minced chocolate.

Pour the cheesecake into an 8-inch spring form pan and bake until the top is almost all set, but a small circle in the center is still a little bit jiggly, about 25-30 minutes.

Remove from the oven and let come down to room temperature. Then, cover and refrigerate for at least 6 hours to overnight.

Once chilled, remove the sides of the spring form pan and scoop the cheesecake into 1 1/2 tablespoon balls, placing the balls on a parchment-paper lined cookie sheet. Your cheesecake will probably be quite soft, and difficult to perfectly shape, so you may not be able to get perfect circles quite yet. Damp hands helps a lot!

Place the balls into the freezer to lightly set, about 10-15 minutes.

Remove from the freezer and roll into perfect circles.

Place back into the freezer and chill until the balls are totally hard and solid, at least 2 hours.

Melt the chocolate in a microwave-safe Tupperware container using half power and 30 second intervals, stirring between each interval.

Remove half of the balls out of the freezer, keeping the rest chilled until ready to dip. Drop one ball into the melted chocolate, gently swirling around to cover.

Use a fork to lift the ball out of the chocolate and tap your hand gently (not the fork) so that all the excess chocolate drips off. You’ll need to work quickly so the ball doesn’t harden to the fork!

Use a toothpick to gently slide the ball onto another parchment lined cookie sheet and repeat until all the truffles are done.

Store in the refrigerator and serve chilled.