Cheesecake Pops



3 (8  oz) pkg. cream cheese softened
1 C. sugar
1 C. sour cream
1 t. vanilla  extract
3 eggs beaten
1 C. graham cracker crumbs
45 lollipop sticks (4  " long)
3 (10-12 oz) pkg. vanilla or white chips
3 T.  shortening
Toppings: grated coconut, grated chocolate, assorted sprinkles and  chopped 
nuts

Line the bottom of a 9" springform pan with parchment paper;  coat paper 
and sides 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 the edge of pan to loose; cool 1  hour longer.  Cover and freeze 
overnight.
Remove from the freezer and  let stand 30 minutes.  Place cracker crumbs in 
a shallow bowl.   Working quickly, scoop out 1" balls of cheesecake; rolls 
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 vanilla  chips and shortening at 70% power; stir until 
smooth.  Place toppings in  shallow bowls.  Dip cheesecake pops in vanilla 
chip mixture; allow excess  to drip off.  Roll in toppings.  Place on waxed 
paper, let stand until  set.  Store in the  refrigerator.