Line the bottom of a 9-inch springform pan with Gefen Parchment Paper. Coat the paper and sides of the pan with cooking spray.

In a large bowl, beat the cream cheese and sugar until smooth.

Add the sour cream, eggs, and vanilla and beat until well blended.

Pour this mixture into the prepared pan. Place the pan on a baking sheet. Bake at 350°F (175°C) for 45-50 minutes, or until the center is almost set.

Cool on a wire rack for 10 minutes, then carefully run a knife around the perimeter to loosen the cake. Continue cooling for an additional hour.

Cover and freeze overnight.

Remove the cake from the freezer and allow to defrost for 1 hour. Prepare your chosen toppings in bowls, and line a pan with parchment paper.

Working quickly, use a melon scooper to scoop 1-inch (2½-cm) balls from the cake, and roll in topping to coat.

Insert a lollipop stick in each ball and transfer to the parchment-lined pan. Store in the freezer.

Once the cheese pops are fully frozen, you may garnish by drizzling melted chocolate over them.