Yummy Reciepe

I made these for a baby shower. Try them, you will like them.
Cheesecake Pops
3 packages (8 ounces each) cream cheese, softened1 cup Domino® or C&H® Granulated Pure Cane Sugar1 cup sour cream1 teaspoon vanilla extract3 eggs, beaten1 cup graham cracker crumbs45 lollipop sticks (4 inches long)3 packages (10 to 12 ounces each) vanilla or white chips3 tablespoons shorteningToppings: grated coconut, grated chocolate, assorted sprinkles and chopped nutsLine the bottom of a 9-in. springform pan with parchment paper; coatpaper and sides of pan with cooking spray. In a large bowl, beat, cream cheese and sugar until smooth. Beat in sour cream and vanillauntil blended. Add eggs; beat on low speed just until combined. Pourinto 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 rackfor 10 minutes. Carefully run a knife around edge of pan to loosen;cool 1 hour longer. Cover and freeze overnight. Remove from thefreezer and let stand for 30 minutes. Place cracker crumbs in ashallow bowl. Working quickly, scoop out 1-in. balls of cheesecake;roll each in cracker crumbs and insert a lollipop stick. Place onwaxed paper-lined baking sheets. Freeze for 1 hour or until firm. In a microwave, melt vanilla chips and shortening at 70% power; stiruntil smooth. Place toppings in shallow bowls. Dip cheesecake pops invanilla chip mixture; allow excess to drip off. Roll in toppings.
Printed from tasteofhome.com Apr 13, 2009Copyright Reiman Media Group, Inc © 2009
Place on waxed paper; let stand until set. Store in the refrigerator.Yield: 45 cheesecake pops.