I made a half recipe of the cheesecake in a 7"x7" pan - I wanted it to be deep b ecause I wanted to cut them into squares instead of scooping then into balls. The baking time was a little longer, but it came out terrific. So far, I love it.
I chilled it overnight, then took it out of the pan in its little parchment paper sling - easy, everything is working great! Then I tried to cut it. Hmmm hmmm hmmmm. Not so good. No matter what I did, the cheesecake stuck to the knife in big chunks - slender knife, hot knife, it didn't matter. What a huge mess! I was hating it at this point. And no, I didn't have any plain dental floss to cut it with (only mint!), though that might have worked.
So, I put the lollipop sticks into the squares of cheesecake and jammed the whole mess into the freezer and waited until they were really frozen. Then found that I had to trim the frozen pops to get a nice smooth surface, but that worked great, really.
I started dipping in white chocolate - I had an idea to use colored sugar to decorate, to coordinate with the ribbons I was going to use. At this point I had a "what was I thinking" moment.
This was not as cute as I had hoped it would be --not nearly as cute as it was in my mind!!
But I decided to just keep on working - I wanted to use orange sugar, so I added some orange oil to the white chocolate so the pops would be like creamsicles (later note - this was a great idea and the orange oil made the white chocolate fantastic!!) But I still wasn't in love with how they looked.