Blueberry Cheesecake Pops

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   1) To make topping: in a saucepan, combine blueberries, 3/4 cup water, the cornstarch, lemon juice, sugar and cook over low heat, stirring 5 minutes; remove from heat allow topping to thicken. Set aside.

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   2) To make cheesecake: in a bowl, beat cream cheese, sugar, and sour cream together until blended.

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   3) In separate bowl, whip cream and vanilla extract until cream STARTS to thicken 1-2 minutes. Add cream cheese mixture & beat 30 seconds, Gently stir in blueberries, Set aside.

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   4) To make crust: in food processor/blender, grind graham crackers into crumbs, add sugar and process until combined. Transfer to bowl w/butter & 3 tablespoons water, stirring til sticky. Refrigerate if needed.

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   5) Pour topping into each mold until 1/4 full, freeze 2 hours.

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   6) Pour cheesecake mixture until 1/2 in. at top for crust. Insert stick, freeze 3 hours.

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   7) Press crusts into mold, if not sticking: add water, freeze 4 hours.

* Per serving · 4 servings · Values may vary.

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