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1
In a large bowl using an electric mixer, mix the cream cheese and sugars together until well blended.
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2
Hull and slice 6 of the berries. Add the sour cream, sliced strawberries and vanilla into the cream cheese mixture and mix until well blended. Having the ingredients nearly at room temperature helps them to blend better. I pretty much whipped the heck out of it.
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3
Hull then dice the remaining strawberries and sprinkle them with the remaining sugar. Fold into cheesecake mixture. Place in a container to freeze overnight (or 7-8 hours)
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4
Then remove it from the freezer. Break up the frozen mixture a bit with a spoon and let it sit for about 10 minutes. Take small handfuls of the batter and roll into balls (the shape doesn't have to be perfect at all, we can fix these later). Set the balls aside on a plate and place them in the freezer in groups as you go.
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5
Pour graham cracker crumbs onto a plate. Remove cheesecake balls from freezer (in groups). Perfect the balls a bit, clean your hands, and one by one, cover them generously with graham cracker crumbs. Have your hands full of crumbs as you cover them. As you do so, perfect the shape of the balls and place them in a container to freeze as you finish each one.
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6
When ready to serve, slide a popsicle stick in the middle of each one (I had kabob sticks so I cut those in half and used those).
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7
Warning: These are really good. But, you already know that because there is no way you reached this step and didn't have a taste (or several) of that cheesecake mixture! This probably makes more than 14 and I just ate a ton along the way. Oops. But you might do the same, so I'll stick with my 14!
