• Preheat oven to 350°.

• Coat a 2-quart baking dish with nonstick spray. Set aside.

• In a large bowl, beat cream cheese and sugar at medium

speed with an electric mixer until smooth. Add sour cream,

flour, vanilla, and salt, beating until blended. Scrape down

sides of bowl. Add eggs, one at a time, beating well after each

addition. Pour batter into prepared baking dish.

• Bake until center is firm and edges are golden brown, 48 to

50 minutes. Let cool on a wire rack for 1 hour. Cover, and

refrigerate for 4 hours or overnight.

• Line a baking sheet with waxed paper. Set aside.

• Using a small (1-tablespoon) cookie scoop, scoop out round

balls of cheesecake. Shape cheesecake portions by hand,

if necessary, to achieve ball shapes. Roll balls in grahamcracker

crumbs, and place on prepared baking sheet. Push a

lollipop stick into each ball. Freeze until balls are firm, approximately

30 minutes.

• Melt chocolate morsels according to package directions. Dip

frozen cheesecake lollipops into melted chocolate, coating balls

completely. Return to prepared baking sheet. Keep cold until

ready to serve.