Customize these cheesecake pops with any berry preserve you like!
Heat oven to 350°. Coat an 8-inch square
baking dish with nonstick cooking
Beat cream cheese, sugar and preserves
until smooth. Stir in sour cream and
scrape down sides of bowl. Add
cornstarch, vanilla and salt. Blend on low
speed. Add eggs, one at a time, blending
well after each. Pour into prepared pan,
Bake at 350° for 45 minutes or until set
in the center. Cool on a wire rack to room
temperature, then refrigerate overnight.
Use a small scoop to shape cheesecake
into 1-inch balls (start at center of pan;
don't use browned edges if possible). Roll
cheesecake balls between your hands and
place on a wax or parchment paper-lined baking sheet.
Melt white candy in microwave, as per
package directions, about 1 minute. Dip
each stick into melted candy and insert
into cake balls. Freeze for 30 minutes.
Re-melt candy if needed. Have cornflake
crumbs ready in a small bowl. Remove
half of the cheesecake pops from freezer.
Dip to coat in white candy, shaking off
excess. Dip bottom halves of pops in
cornflakes crumbs to resemble a crust.
Place upright on wax paper.
Melt semisweet chocolate in microwave
for 1 minute. Stir until smooth and
transfer to a small resealable plastic bag.
Remove remaining pops from freezer and
dip in white candy to coat. Shake off
excess and let dry on wax paper. Snip a
small corner from bag of chocolate. While
spinning pops in one hand, drizzle
chocolate in a thin spiral pattern.
Refrigerate pops until serving.