In a large bowl or stand mixer, combine cake mix & flour

Whisk until clumps disappear

Add flour, eggs, oil, & vanilla to the mixture & blend until smooth

Wrap the dough in plastic wrap & refrigerate for at least 2 hours

Combine cream cheese, powdered sugar, & vanilla, mixing until smooth

Use a teaspoon to scoop out cheesecake filling & place on a plate

Once you have 10 balls, place plate in the freezer for at least 2 hours

Preheat oven to 350°F

Line a large baking sheet with parchment paper

Take approximately 1/4 cup of cookie dough & flatten in your hands

Place 1 cheesecake ball in the center & wrap the cookie dough around it (make sure it is wrapped completely so no filling leaks out)

Gently roll it into a ball & place on the cookie sheet

Do not bake more than 3 cookies at once - they are very large & spread

Bake for 11-13 minutes, or until the cookies begin to crack

Allow the cookies to cool on the baking sheet for 5 minutes before moving them

Melt the white chocolate chips in a double boiler or the microwave

After the cookies have cooled completely, drizzle the white chocolate over them

Allow the chocolate to harden before serving

Refrigerate the cookies if you are going to store for more than a day