Place the caramel Tim Tams into the Thermomix bowl and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl.
Add the room temperature cream cheese and mix on Reverse, Speed 4 until well combined (scraping down the sides of the bowl occasionally). Place the bowl of mixture into the freezer for 30 minutes (this will make it easier to roll into balls).
Roll into 1 inch (2.5cm) sized balls and place on a tray lined with baking paper. Place back into the freezer or fridge for 30 minutes (freezer is best).
Place chocolate into a clean Thermomix bowl and grate for 5 seconds, Speed 8. Scrape down the sides of the bowl. Melt for 3 minutes, 50 degrees, Speed 2, scraping the sides occasionally. Pour the melted chocolate into a small bowl.
Place the cheesecake balls into the bowl of melted chocolate (in batches) and use two small spoons to roll the balls around until they are completely coated in chocolate.
Remove the cheesecake balls and allow any excess chocolate to drip off.
Place back onto the baking paper lined tray and decorate with your choice of toppings (ie. gold sugar, sprinkles, extra drizzled white chocolate).
Place into the fridge until set (and keep refrigerated until ready to serve).