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