In a bowl of an electric mixer (you can use a hand-held mixer as well), combine cream cheese, peanut butter, and sugar. Mix on medium to medium-high speed for about 2 minutes, until the consistently is lighter in color and lighter in texture.
Chop and fold in the chocolate chips. (Or use mini chocolate chips.)
Transfer the mixture into a bowl, cover, and refrigerate for about two hours.
Cover a large cutting board with a sheet of parchment paper. Scoop the cheesecake dough with a standard cookie scoop (#50) onto the parchment paper (make sure to leave some space in between).
Pop them in the freezer for about 15-20 minutes to harden.
Melt chocolate melts according to the package instructions. (I prefer to use a double boiler because it lessens the chances for scorching the chocolate and chocolate stays warm.)
One at a time, dip cold cheesecake bites into melted chocolate, roll them around using a fork, and shake off excess chocolate. Place them back onto the parchment paper to solidify. Give the chocolate a few minutes to harden.
Store in the refrigerator, in a large container with a lid.