1-First: beat the softened cream cheese until it’s completely smooth, then mix in the powdered sugar, vanilla extract, and cotton candy extract for that signature flavor.

2-Gently fold in: the whipped topping and heavy cream to achieve an airy, mousse-like texture, and chill this mixture for at least 30 minutes to make it easier to handle.

3-Next, roll out: the refrigerated biscuit dough on a floured surface to about ⅛ inch thickness, using the 2 tablespoons of all-purpose flour for dusting to prevent sticking.

4-Shape the chilled cheesecake filling: into 1 to 2 tablespoon balls and place each one on a dough round.

5-Seal the dough: tightly around the filling by folding and pinching the edges, adding a bit of water if needed to help it stick.

6-Heat the 4 cups of vegetable oil: to 350°F (175°C) and fry the bombs in batches for 1 to 2 minutes per side until they turn golden brown.

7-After frying: drain them on paper towels, then roll them in the granulated sugar mixed with optional cotton candy flavoring and food coloring for extra color and taste.

8-Let the bombs cool slightly: before dusting with powdered sugar or drizzling with white chocolate, and top with fresh cotton candy pieces if you want to add a festive touch.