Ingredients
3 packages (8 ounces each) cream cheese, softened3/4 cup sugar3 teaspoons vanilla extract3 large eggs, lightly beaten2 packages (8 ounces each) brickle toffee bits, divided 80 lollipop sticks (4 inches long)1-3/4 pounds dark chocolate candy coating, melted
Preparation
Preheat oven to 350°. Coat bottom and sides of a 9-in. springform pan with cooking spray.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a baking sheet. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined baking sheets. Freeze 1 hour or until firm.
Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined baking sheets; let stand until set. Store in airtight containers in the refrigerator.
