Add piecrust mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
Remove from heat, and cool 5 minutes.
Add eggs, 1 at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth. Drop dough by heaping teaspoonfuls onto ungreased baking sheets.
Bake at 425 for 20 minutes or until golden and puffed; cool completely on a wire rack.
Pipe Cheesecake Pastry Cream into cream puffs through side of each cream puff, using a pastry bag fitted with a round pastry tip. Dip half of each cream puff in warm Chocolate Ganache. Store cream puffs in refrigerator.
