Chocolate Cheesecake Pops

Chef mariajane's Note:

Each one of these decadent treats is a small piece of cheesecake that has ben shaped into a ball and dipped in melted chocolate, It literally melts in your mouth... and makes a beautiful statement on your table.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Yield: 60 pops

CRUST

• 1 cup all-purpose flour
• 3 tablespoons cold butter , cut into pieces
• 3 tablespoons brown sugar
• ¼ teaspoon cinnamon
• 1 egg yolk

CHEESECAKE

• 1 lb cream cheese , softened
• 1 (300 ml) can eagle brand sweetened condensed milk
• ½ cup plain yogurt
• 2 eggs
• 1 teaspoon vanilla
• ¼ cup all-purpose flour
• 1 cup white chocolate or 1 cup white chocolate chips , chopped
• 60 lollipop sticks

COATING

• 1 lb white chocolate or 1 lb milk chocolate or 1 lb semisweet chocolate , melted

Directions:

1. Preheat oven to 350°F Line a 9x13 -inch baking dish with parchment paper, overlapping the 2 longer sides for easy removal from pan,.
2. CRUST:.
3. Mix crust ingredients until mixture resembles coarse crumbs. Mixture will be very dry. Press into dish.
4. CHEESECAKE:.
5. Beat cream cheese and condensed milk until smooth and creamy. Beat in yogurt. Add eggs, one at a time, beating well after each addition. Add vanilla, flour and white chocolate. Pour over crust.
6. Bake in preheated oven 30 minutes or until top is golden brown and firm to the touch. Cool to room temperature, cover and refrigerate until very cold, at least 3 hours or overnight.
7. ASSSEMBLY:.
8. Cut cake into 3/4 inch cubes. Roll into balls or leave as cubes, (or both!) Place on a parchment-lined baking sheet, Carefully insert lollipop sticks into cheesecake. Freeze uncovered until solid, about 1 hour. Dip frozen cheesecake pop into melted chocolate. Place any decorations on immediately as chocolate will harden quickly. Continue with remaining pops.