Place the white chocolate and heavy cream in a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the white chocolate is completely melted.

Add the cream cheese to a medium bowl. Add the white chocolate mixture slowly and stir until combined.

Place in the fridge overnight to set up.

The following day, scoop the cream cheese white chocolate mixture with a 1 tablespoon cookie scoop and place on a parchment lined baking sheet.

Place the scooped mixture into the freezer and let freeze for 3 hours or more. Once you remove the mixture from the freezer, you’ll need to work quickly so it doesn’t thaw and become soft.

Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray. Cut two 8-inch parchment paper circles to sit in the bottom of the cake pans. Add about 1 - 2 tablespoons of flour to coat the sides of the greased pan and tap out any excess flour. Repeat with the second cake pan.

Add the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract to a medium mixing bowl. Beat with a hand mixer on medium until combined.

In a large bowl, add in the cake flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.

Add the wet ingredients in with the dry and beat until just combined. Scrape down the sides of the bowl and beat in any remaining flour.

Divide the batter evenly between the two prepared cake pans.

Place in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs.

Remove from the oven and let cool in the pan for 30 minutes before turning out onto a cooling rack to cool completely.

Once cooled, crumble the cakes into a large mixing bowl. Begin mixing on low with a hand mixer.

Add in 3 tablespoons of frosting and continue to mix with the hand mixer. The cake should be able to hold together when it’s rolled together and then flattened out. If it doesn’t, add more frosting 1 tablespoon at a time until it does.

Scoop the cake pop mixture out with a 1 1/2 tablespoon table scoop. Cover with plastic wrap to keep them from drying out as you work on them one by one.

Remove the cream cheese mixture from the freezer.

Roll the scooped cake pop between your hands and then flatten. Make sure it’s large enough to wrap the cream cheese mixture. Place a frozen cream cheese mixture scoop in the center of the flattened cake pop and wrap the cake pop up around the mixture. Seal the edges by gently pushing but working quickly.

Place the cake pop on a piece of parchment paper and continue working on the rest of the cake pops.

Place the melting wafers in a microwave-safe bowl and microwave in 30 second intervals and stir after each time until the wafers are completely melted.

Dip the cake pops in the melted chocolate and tap off any excess chocolate. Place back on the parchment paper to harden.

Place in an airtight container and store in the refrigerator.