Shelly's Recipe

CHEESECAKE POPS

Category: Cheesecake

3 (8 oz) pkg cream cheese, softened
1 cup sugar and sour cream
1 tsp vanilla extract
3 eggs, beaten
1 cup graham cracker crumbs
45 lollipop sticks
3 (10 to 12 oz) pkg vanilla or white chips
3 tbsp shortening
Toppings: grated coconut, grated chocolate, assorted sprinkles and chopped nuts

Line bottom of a 9 inch springform pan with parchment; cover paper and sides of pan with cooking spray.

In a large bowl, beat cream cheese and sugar ungil smooth. Beat in sour cream and vanilla extract until blended. Add eggs, one at a time, beating well after each addition. Pour into prepared pan.

Place pan on a baking sheet and bake at 350 for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight.

Remove from freeze and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1 inch balls of cheesecake; roll each in cracker crumbs and insert lollipop stick. Place on wax paper-lined sheets. Freeze for 1 hour or until firm.

In a microwave, melt chips and shortening; stirring occasionally until smooth. Place topping in shallow bowls. Dip cheesecake pops in melted vanilla chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand to set. Tor in refrigerator. Make 45 cheesecake pops