Cheesecake Pops

Line bottom of 9" springfoam pan with parchment paper; coat paper and sides of pan with cooking spray.

In a large bowl, beat cream cheese and sugar until smooth.

Beat in sour cream and vanilla until blended.

Add eggs; beat on low speed just until combined. Pour into prepared pan.

Place pan on a baking sheet. Bake at 350° for 45-50 min or until center is almost set.

Cool for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hr. longer. Cover and freeze overnight.

Remove from the freezer and let stand for 30 minutes.

Place cracker crumbs in shallow bowl. Working quickly, scoop out 1" balls of cheesecake, roll each in cracker crumbs and insert a lollipop stick.

Place on waxed paper-lined baking sheets. Freeze for 1 hr. or until firm.

In a microwave, melt vanilla chips and shortening at 70% power; stir until smooth.

Place toppings in shallow bowls. Dip cheesecake pops in vanilla chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.