Crispy Cotton Candy Cheesecake Bombs for 12

Instructions:

1. In a medium bowl, beat the softened cream cheese, granulated sugar, and cotton candy extract until smooth and aerated.
2. Sift in the cornstarch and fold in the heavy cream until a thick, uniform batter forms.
3. Using a small cookie scoop, drop 12 equal mounds of the cheesecake mixture onto a parchment-lined baking sheet and freeze for 2 hours until rock-solid.
4. Flatten each biscuit from the refrigerator dough into a thin circle. Place one frozen cheesecake mound in the center and wrap the dough around it, pinching the seams tightly to seal.
5. Heat the neutral oil in a heavy-bottomed pot to exactly 350°F (175°C).
6. Carefully fry the bombs in batches for 2-3 minutes until the exterior reaches a mahogany-gold color and a shattering crispness.
7. Transfer to a wire cooling rack. Once they reach room temperature, drizzle with melted white chocolate and coat with the sanding sugar and fresh cotton candy.