Daring Bakers: Cheesecake Pops

The latest Daring Bakers challenge: Cheesecake Pops. Not my favorite cheesecake recipe of all time, but a really cute concept. Clever method to freeze the pops after forming and stabbing them to make them sturdy enough to handle for dipping/decorating. I opted to half-dip them in milk chocolate and half-dip them in dark chocolate. I used Guittard, courtesy of Eclipse. I also topped them with graham cracker crumbs, to better tie in with actual cheesecake. Did a few with Maldon sea salt, because why not? Took some to a picnic potluck and the rest into work, where they were hoarded jealously.