Cheesecake Pops

I tried this after watching food network some time ago.  I have had the chocolate dipped Cheesecake wedge at Rocky Mountain Chocolate Factory and it's amazing, but so big and rich.  These pops are just the right size.  I made round ones and cut triangles also and dipped those. (Shown above)  They are very decadent and a perfect party treat.  I've made them with plain cheesecake and a variety of flavored cheesecakes-- all good, all gone....   :)

Ingredients:

1 pre-made or store purchased cheesecake (your favorite flavor)

Melting Chocolate

Sucker Sticks

Opt. Sprinkles, etc..

Directions:

Refrigerate cheesecake overnight or at least 3hrs. until really cold and firm.  Scoop out balls (around 2oz) or big enough to fit your mouth...  place on parchment lined baking sheet.  Carefully insert a sucker stick into each ball.  Freeze uncovered until very hard- 1-2 hrs.  

When pops are frozen, prepare chocolate by melting in a double boiler or in microwave, stirring every 30 seconds until melted.  Let cool slightly.   Quickly dip each pop into chocolate, swirling to coat completely.  Shake off any excess and if desired, roll into sprinkles, crushed candy etc..  Place on a clean parchment lined baking sheet, repeat with rest of pops.  When dry you can also drizzle with melted white chocolate over the top.

Refrigerate for up to 24 hrs. until you are ready to serve.  Don''t worry about leftovers... :)

Makes 20-30 pops.