Preheat oven to 325°. Line the bottom of a 9” springform pan with a circle of parchment for easy removal.

Beat cream cheese on low speed until fluffy using an electric mixer fitted with a paddle attachment. Add the sugar and mix on low until creamy. Add one egg at a time, mixing in between each addition. Add the flour, lemon juice, and vanilla and mix until combined. Add the sour cream and beat well.

Pour the mixture into the pan. Bake for one hour and 15 minutes. Turn off the oven and prop open the oven door. Let the cheesecake sit for one hour. Remove from oven and cool completely. Chill 24 hours before making pops.

To make the truffles: place graham cracker crumbs in a bowl. Scoop equal sized balls of cheesecake and drop into crumbs. Use the crumbs to help you roll them into balls. Place on a wax-paper lined cookie sheet and chill until hardened or overnight.

To dip them: Melt your chocolate according to package directions. Make sure your chocolate is deep enough to dip your truffles into. Dip the end of your stick or straw into the melted chocolate, then insert into chilled cheesecake ball. Dip the entire ball into the chocolate. Do not swirl. Remove from chocolate and tap gently to remove excess. (I like to hold the pop with my left hand and gently tap my left wrist, not the stick.) Place on a cookie sheet and let harden. Store in the refrigerator.

Note: you can freeze the cheesecake if you want to make your cheesecake pops in the future. I cut my cheesecake into quarters and froze each separately. Each quarter makes about 12 pops.