Method of Preparation

1. Combine the sugar and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth, scraping often.
2. Meanwhile combine the PreGel Textura (Mousse Base - Gelatin Replacement) with the heavy cream and whip to medium peaks.
3. Fold the whipped cream into the cheese mixture in stages.
4. Pipe into desired pop mold and place in the refrigertor.
5. Allow the mixture to firm up for several hours in the refrigerator. Once they have set, place the pop sticks inside the cheesecake filling.
6. Transfer the pops to the freezer and freeze solid before attempting to remove the pops from the mold.
7. Remove the pops from the mold and dip into .
8. Allow the excess to drip off of the pops and then return the pops directly to the freezer to harden completely.
9. Once the glaze has hardened, the pops can be removed from the freezer and rolled in the graham cracker crumbs.