Nutella Cheesecake Pops

1. Preheat oven to 350 F. Make the cheesecake: In a large mixing bowl, add cream cheese and sugar. Beat until incorporated and whipped. Add eggs and vanilla and mix on medium until evenly incorporated.
2. Prepare crust. In a small bowl, mix graham cracker crumbs, sugar and butter. Press into the bottom of a standard-sized spring form pan. Place in the oven and bake for 5 minutes. Remove from oven and pour cream cheese mixture into the spring form pan. Add dollops of Nutella evenly across the top of the cheesecake. With a skewer or sharp knife, swirl Nutella into the cheesecake.
3. Place in the oven and bake until no longer jiggly in the middle, for about an hour and 15 minutes. Remove from the oven and let it set and cool.
4. Get a small dish and fill it with water. Get out an ice cream scoop or melon ball scoop and line a baking sheet with parchment paper. Wet your hands in the water dish and scoop out a bit of cheesecake. Roll with your hands into a round ball. Ball should be an inch in diameter. Place ball on the sheet of parchment paper and add a lollipop stick poking it about ¾ of the way into the ball. Repeat for the rest of the cheesecake. It should make about 60 pops.
5. Place the tray of pops in the freezer for at least 3 hours to overnight.
6. Place one tray of Candyquik in the microwave and follow instructions to melt it. Take pops out of freezer. Place the crushed Oreos in a shallow dish. Make an assembly line and dip pops into melted chocolate coating evenly. Then quickly roll in Oreo crumbs and then it place back on the original baking sheet. Repeat with half of the pops. Then melt the white chocolate and coat the remaining half of the cake pops, this time rolling in sprinkles instead of Oreos.
7. Place in the freezer for at least 2 hours and until right before serving.