- 2 eggs
- 3 (250 g) packages Philadelphia Brick Cream Cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 9 squares BAKER'S Premium 70% Cacao Dark Chocolate
- 9 squares BAKER'S White Chocolate
- Heat oven to 325 degrees F.
- Line 13×9-inch pan with foil, with ends of foil extending over sides. Beat first 4 ingredients in large bowl with mixer until well blended. Pour into prepared pan.
- Bake 35 min. or until centre is set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into 42 squares. Roll each square into ball; place on parchment paper-covered baking sheet. Insert 1 lollipop stick into centre of each. Freeze 4 hours.
- Melt chocolates in separate bowls as directed on packages. Dip 21 lollipops in dark chocolate; return to baking sheet. Repeat with remaining lollipops and white chocolate. Drizzle remaining melted chocolate of contrasting colour over lollipops. Refrigerate 1 hour or until chocolate is firm.