Crush the Graham Crackers and set them aside.

Place the cream cheese in a stand mixer with a flat-beater attachment. Turn the stand mixer to medium and while the cream cheese is softening, begin adding the rest of the cheesecake ingredients. Allow the ingredients to combine thoroughly.

Scoop Tablespoon-sized balls onto a parchment paper-lined baking sheet.

Place the Cheesecake Balls in the freezer for at least an hour or until they are fully frozen.

While the cheesecake is freezing, make the pancake batter. Combine the pancake mix with the milk, vegetable oil, and egg, stirring to thoroughly combine to ensure no lumps.

Crush the Frosted Flakes by hand, leaving some medium-sized pieces to add extra texture and crunch.

While the oil is heating, remove the cheesecake from the freezer, coat them in the pancake mix, then the crushed frosted flakes. Line them on a baking sheet.

Once the oil has come to temperature, drop 3-4 cheesecake balls, and deep fry them for about 3-4 minutes or until they're golden brown. Flip them over halfway through so all sides are evenly fried.

Remove them from the oil and place them on a wire cooling rack while you fry the rest of the fried cheesecake bites.

Serve hot and fresh with a raspberry dipping sauce.