Halloween Cheesecake Pops

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, beaten
• 1 cup graham cracker crumbs
• 45 lollipop sticks (4 inches long)
• 1 package (12 ounces) each orange, vibrant green and white Wilton candy melts
• Toppings: Assorted sprinkles, Nerds candies and caramel ice cream topping

1. Line the bottom of a 9-in. springform pan with parchment; coat paper and sides of pan with cooking spray.
2. 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.
3. Place pan on a
4. . Bake at 350u0b0 until center is almost set, 45-50 minutes. 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.
5. 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
6. . Freeze for 1 hour or until firm.
7. In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator.

cream cheese, sugar, sour cream, vanilla, eggs, graham cracker crumbs, orange, sprinkles

Taken from www.tasteofhome.com/recipes/halloween-cheesecake-pops/ (may not work)