Very Cherry Cheesecake Cake
8 ounces cream cheese, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
Sour cherries, pitted
Graham cracker crumbs
Place the cream cheese, sugar and vanilla extract in a bowl and beat with an electric mixer until smooth. Add the egg and mix until combined.
Pour into a muffin tin and bake at 325F for 20 minutes. Allow to fully cool in the pan.
Place the cheesecakes in a bowl and mash together with a spatula. Divide the mixture into 8 portions and shape them into disks. Place 1 cherry in the center of each disk and shape into a ball.
Roll the balls in the graham cracker crumbs and place on a plate lined with plastic wrap. Refrigerate for 10 minutes.
Stick a lollipop stick into the center of each cake pop and place in the freezer for 15-20 minutes, until the cake pops stiffen enough to stay onto the lollipop sticks. Remove from the freezer and enjoy!