This is a recipe from Jill O'Connor's book, Sticky, Chewy, Messy, Gooey.
Makes 30 to 40 pops
Five 8-ounce packages cream cheese, at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
30-40 8-inch lollipop sticks
1 pound semisweet-flavored, milk chocolate flavored, or brightly-colored confectionery coating (also known as summer coating or wafer chocolate)
Remove the cheesecake from the water bath and cool the room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
(It wasn't that golden it's just a bad lighting.)
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate coating. Place half of the chocolate wafers in a microwave-safe bowl. Microwave on high for 30 seconds. Remove from the microwave and stir. If the chocolate is not completely melted, microwave for 30-second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Hold the pop over the melted chocolate and shake off any excess. Place the pop in a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate wafers as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
I hope that everyone tries this recipe, it is fabulous!