Beat cream cheese until fluffy.
Add butter, 1 egg, and vanilla and continue beating until thoroughly combined.
Add cake mix, half of the box at a time, mixing until well combined.
Refrigerate for at least one hour and then roll dough into 1 inch balls.
Preheat oven to 350 degrees.
Heat unwrapped caramels and whipping cream in a small saucepan over low heat until nice and smooth.
Lightly beat egg white and dip balls first in egg white and then roll in chopped pecans.
Place balls on a parchment lined cookie sheet about one inch apart. Use your thumb to press in the center, making an indention.
Bake for 9-11 minutes. If the indention has disappeared during baking, use a measuring spoon to re-create the indention.
Spoon caramel mixture into the center of the cookies and remove to a wire rack and let cool. {If the caramel has thickened too much, just reheat on low until it reaches a thinner consistency.}
Be careful not to overfill the cookies...
Once the cookies have cooled, melt white chocolate chips and shortening in microwave by heating in 15 second intervals, stirring in between.
Use a fork to drizzle the chocolate over the tops of the cookies and let it set up.
Cookies can be stored in an airtight container for 4-5 days.