Blueberry Cheesecake Pops

Directions

1. 1
   Blueberry Topping;.
2. 2
   Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan.
3. 3
   Cook over low heat for 5 minutes stirring constantly.
4. 4
   Remove from heat and let stand to thicken.
5. 5
   Set aside.
6. 6
   Cheesecake;.
7. 7
   In a bowl beat the cream cheese, sugar, and sour cream until blended.
8. 8
   In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken.
9. 9
   Add the cream cheese mixture and beat for 30 seconds
10. 10
    Fold in the blueberries and set aside.
11. 11
    Crust;.
12. 12
    Grind the graham crackers into crumbs in a food processor or blender.
13. 13
    Add the sugar and process until combined.
14. 14
    Pour into a bowl and add the butter and water, stirring until sticky.
15. 15
    Refrigerate until needed.
16. 16
    Assembly;.
17. 17
    Pour the topping into each mould until it is 1/4 full.
18. 18
    Freeze for 2 hours.
19. 19
    Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,.
20. 20
    Insert a stick into each mould.
21. 21
    Freeze for 3 hours.
22. 22
    Press the crust into the pop mould (if the crust is not sticking add more water).
23. 23
    Freeze for at least 4 hours.
24. 24
    Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds.
25. 25
    For Strawberry Cheese Pops;.
26. 26
    Replace the blueberries with sliced strawberries.
27. 27
    For Chocolate Cheesecake Pops;,.
28. 28
    Repalce the graham crackers with chocolate cookies and shaved chocolate.
29. 29
    Repalce the blueberries with chocolate chips and chocolate fudge sauce.