Toffee Cheesecake Pops

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 2 packages (8 ounces each) brickle toffee bits, divided
• 80 lollipop sticks (4 inches long)
• 1-3/4 pounds dark chocolate candy coating, melted

1. Preheat oven to 350u0b0. Coat bottom and sides of a 9-in. springform pan with cooking spray.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a
3. . Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4. Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined
5. . Freeze 1 hour or until firm.
6. Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined
7. ; let stand until set. Store in airtight containers in the refrigerator.

cream cheese, sugar, vanilla, eggs, toffee bits, coating

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