Preheat your oven to 350°F (175°C). Grease a baking pan and prepare the chocolate cake mix according to the package instructions using eggs and water. Bake until a toothpick comes out clean, then cool completely.

In a mixing bowl, beat softened cream cheese and powdered sugar until smooth.

Crumble the cooled chocolate cake into fine pieces and mix with half of the cheesecake filling until well combined.

Roll small portions of the mixture into balls about an inch in diameter and place them on a parchment-lined baking sheet.

Refrigerate for about 1 hour until firm. Melt the chocolate chips in a microwave-safe bowl and dip each truffle in melted chocolate, rolling in cocoa powder if desired.

Transfer to plates and serve.