Ingredients: 1 package (16 ounces) frozen cheesecake 22 to 24 lollipop or wooden craft sticks (from crafts stores) Small ice cream scoop (1- to 1½-tablespoon size) 1¾ to 2 cups (11.5- to 12-ounce package) semisweet or milk chocolate morsels 1 tablespoon vegetable shortening Colored sprinkles or sugars ½ cup semisweet chocolate mini morsels (optional)

Directions: Line a baking sheet with waxed paper. Remove cheesecake from freezer; thaw 5 minutes. Cut cheesecake into 22 to 24 small even pieces. Press pieces of cheesecake, including crust, into ice cream scoop. Working quickly, shape into 1½-inch balls. Press one lollipop stick into each cheesecake ball. Place on prepared baking sheet and freeze for 1 hour. Microwave semisweet morsels and shortening in dry medium microwave-safe bowl, uncovered, on High power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Dip frozen cheesecake pops into melted chocolate, shaking off excess. Immediately decorate with colored sprinkles, sugars, and, if desired, mini morsels before chocolate hardens. Working quickly, repeat with remaining cheesecake pops. Place on prepared baking sheet; freeze until ready to serve. Allow to soften 5 to 10 minutes before serving. Makes 22 to 24 pops. (Recipe from Nestlé) *See more recipes in our desserts collection