Cheesecake Party Pops

• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 2 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

1. Heat oven to 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Beat cream cheese with mixer until blended.
4. Add sugar and vanilla; mix well.
5. Add eggs, 1 at a time, mixing after each just until blended; pour into prepared pan.
6. Bake 35 min.
7. or until center is almost set.
8. Cool completely.
9. Refrigerate 4 hours.
10. Use foil handles to lift cheesecake from pan before cutting into 42 squares.
11. Roll each square into ball; place on parchment-covered rimmed baking sheet.
12. Insert 1 lollipop stick into center of each.
13. Freeze 4 hours.
14. Melt chocolates in separate bowls as directed on packages.
15. Dip 21 lollipops in white chocolate; return to baking sheet.
16. Repeat with remaining lollipops and semi-sweet chocolate.
17. Drizzle remaining melted chocolate of contrasting color over lollipops.
18. Refrigerate 1 hour or until chocolate is firm.

philadelphia cream cheese, sugar, vanilla, eggs, s white chocolate, chocolate

Taken from www.kraftrecipes.com/recipes/cheesecake-party-pops-189174.aspx (may not work)