Layer half of the cheesecake batter and half of the vanilla ice cream in a freezer container.

Each layer should be approximately 1-inch thick.

Repeat the layers of cheesecake batter and ice cream.

Freeze for 4 to 6 hours, or until completely firm.

Using a #8 scoop, scoop the mixture into 12 balls, ensuring each scoop goes through all four layers of batter and ice cream.

Roll each ball in crushed corn flake crumbs until evenly coated.

Place the coated balls in a single layer in a shallow pan.

Freeze the coated cheesecake balls for several hours or overnight.

Heat oil in a deep fryer to 350 degrees F.

Add one cheesecake ball to the hot oil and fry for 6 to 8 seconds, or until the coating is crisp and golden brown.

Drizzle a small serving plate with 1 1/2 teaspoons of caramel ice cream topping and 1 1/2 teaspoons of raspberry dessert sauce.

Place the fried cheesecake ball on top of the sauces.

Use a pastry tube fitted with a star tip to pipe 1/4 cup of whipped topping next to the cheesecake ball.

Sprinkle the whipped topping with 1/4 teaspoon of cinnamon sugar.