Ingredients
3 packages (8 ounces each) cream cheese, softened1 cup sugar1 cup sour cream1 teaspoon vanilla extract3 large eggs, room temperature, lightly beaten1 cup graham cracker crumbs45 lollipop sticks (4 inches long)3 packages (10 to 12 ounces each) white baking chips3 tablespoons shorteningToppings: Grated coconut, grated chocolate and assorted sprinkles
Preparation
Line the bottom of a 9-in. springform pan with parchment; coat paper and side of pan with cooking spray.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
Place pan on a baking sheet. 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 the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm.
In a microwave, melt white chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in white chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.
