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1
To make the topping: In a saucepan, combine the blueberries, 3/4 cup water, the cornstarch, lemon juice, and sugar and cook over low heat, stirring, for 5 minutes.
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2
Remove from the heat and let the topping stand to thicken.
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3
Set aside.
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4
To make the cheesecake: In a bowl, beat the cream cheese, sugar, and sour cream together until blended.
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5
In a separate bowl, whip the cream and vanilla extract until the cream just starts to thicken, 1 to 2 minutes.
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6
Add to the cream cheese mixture and beat for 30 seconds.
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7
Gently stir in the blueberries.
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8
Set aside.
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9
To make the crust: In a food processor or blender, grind the graham crackers into crumbs.
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10
Add the sugar and process until combines.
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11
Transfer to a bowl and add the butter and 3 tablespoons water, stirring until sticky.
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12
Refrigerate until needed.
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13
Pour the topping into each mold until it is one quarter full.
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14
Freeze for 2 hours.
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15
Pour the cheesecake mixture into each mold, leaving 1/2 inch at the top of each mold for the crust.
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16
Insert the stick.
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17
Freeze for 3 hours.
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18
Press the crust into the pop molds.
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19
If the crust is not sticking together, add more water.
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20
Freeze for at least 4 hours.
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21
Remove from the freezer; let stand at room temperature for 5 minutes before removing the pops from the molds.
