Remove frozen cheesecake from packaging and cut into pieces. If the crust is crumbling away from the cheesecake, it may be best to trim the crust off the pieces as well.
In a medium bowl, whisk together the pancake mix, milk, and egg.
Fill the pot with several inches of oil. Maintain the temperature of 350-375 while frying. Dip one piece of cheesecake in the batter at a time. Toss so the cheesecake filling is fully coated with the batter.
Flip the cheesecake while frying so it cooks evenly. Once it’s golden brown, blot the excess oil using several paper towels. Repeat until all of the cake is fried.
Sprinkle with powdered sugar. Drizzle with sauce and serve!