Cheesecake Lollipops

yield: about 75 2-bite lollipops

1.5 pounds (24 oz) cream cheese
12 ounces (or appx. 1 3/4 c.) sugar
1 ounce (or appx. 3.5 Tbsp) cornstarch
6 ounces (appx. 3/4 c.) sour cream
3 eggs
75 lollipop sticks (can be found at a party or craft store)

For dipping: white, dark, or milk chocolate. Assorted nuts, toasted coconut, colored sugar, sprinkles, or crushed candies. Note: 1 package of chocolate (butterscotch, peanut butter, etc) chips coats approximately 24 lollipops.

Preheat oven to 275ºF. Place the cream cheese in the bowl of an electric mixer and mix on low until creamy. Add remaining items 1 at a time in the order listed, making sure to mix well and scrape the sides of the bowl after each addition.

Line a 9x13 pan with waxed paper and pour the mixture into the pan. Bake in the oven until it sets (but it shouldn't have any color) - about 30 minutes. Cool and then place the pan into the freezer. Once it is frozen hard, remove from the freezer and, using a small cookie scoop or melon baller, scoop small balls (roll in palms if you want to get it perfectly round). Spear each piece with a lollipop stick. Place back in the freezer to harden before dipping in chocolate. Dip lollipops in melted chocolate up the side of the stick a bit so that it doesn't slide off as it sets. Quickly sprinkle with/dip into assorted decorations. Freeze until 30 minutes before serving.

If serving at a party, stick a metal serving tray into the freezer about 2 hours ahead of serving time. The lollipops will stay cold and hold their shape. (if served at room temp, they tend to get runny/gooey).