BLUEBERRY CHEESECAKE POPS

Steps:

• Blueberry Topping;.
• Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan.
• Cook over low heat for 5 minutes stirring constantly.
• Remove from heat and let stand to thicken.
• Set aside.
• Cheesecake;.
• In a bowl beat the cream cheese, sugar, and sour cream until blended.
• In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken.
• Add the cream cheese mixture and beat for 30 seconds
• Fold in the blueberries and set aside.
• Crust;.
• Grind the graham crackers into crumbs in a food processor or blender.
• Add the sugar and process until combined.
• Pour into a bowl and add the butter and water, stirring until sticky.
• Refrigerate until needed.
• Assembly;.
• Pour the topping into each mould until it is 1/4 full.
• Freeze for 2 hours.
• Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,.
• Insert a stick into each mould.
• Freeze for 3 hours.
• Press the crust into the pop mould (if the crust is not sticking add more water).
• Freeze for at least 4 hours.
• Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds.
• For Strawberry Cheese Pops;.
• Replace the blueberries with sliced strawberries.
• For Chocolate Cheesecake Pops;,.
• Repalce the graham crackers with chocolate cookies and shaved chocolate.
• Repalce the blueberries with chocolate chips and chocolate fudge sauce.