Toffee Cheesecake Pops

Directions

1. 1
   Preheat oven to 350°. Coat bottom and sides of a 9-in. springform pan with cooking spray.
2. 2
   In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a
3. 3
   . Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4. 4
   Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined
5. 5
   . Freeze 1 hour or until firm.
6. 6
   Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined
7. 7
   ; let stand until set. Store in airtight containers in the refrigerator.