LUSCIOUS LOLLIPOPS (with a Texas twist)

Crust:

1-cup graham cracker crumbs

1/2-cup Texas Pecans, toasted and coarsely ground

1/4-cup unsalted butter, melted

Filling:

3-8 ounce packages cream cheese, softened

1-cup sugar

1-tablespoon cornstarch

4 eggs

1-tablespoon. fresh lemon juice

1-cup sour cream

1/2-cup Praline Liqueur

1-cup chopped Texas Pecans

1/4-cup chopped Texas Pecans, to top cheesecake

Chocolate dip:

24-ounce dark chocolate candy coating

1 1/2-cup toasted ground pecans

4 1/2 -inch sucker sticks

In a small bowl, combine graham cracker crumbs and ground Texas Pecans. Add the melted butter and mix until combined.

Thoroughly grease a 9-inch spring form pan with butter or a non-stick cooking spray. Pat the crumb mixture into the bottom of pan, spreading evenly to cover. Refrigerate crust until ready to fill. Preheat oven to 350F.

To prepare filling:

In a food processor fitted with a steel blade, process cream cheese and sugar until smooth, about 60 seconds. Add cornstarch and pulse 3 or 4 times to blend. Add eggs, 1 at a time, blending after each addition. Add remaining ingredients (lemon juice, sour cream and liqueur) and process just until blended. Remove blade from processor. Stir in 1 cup chopped pecans. Pour filling into crust-lined pan. Sprinkle with 1/4-cup chopped Texas Pecans.  Bake in preheated oven until set, 1 hour. Turn oven off; leave cheesecake in closed oven 1 hour. After 1 hour, remove cheesecake to cool on a rack to room temperature. Cover and refrigerate cheesecake for 3-6 hours.

Prepare the Lollipops:

Remove the cheesecake from the refrigerator. Remove the spring form ring and then divide the cheesecake into four equal parts. Take two parts and put in a large mixing bowl. On low speed with paddle attachment, mix the cheesecake until creamy (about 2 minutes). Add the remaining parts and mix until creamy (about 2 minutes).

Take two cookie sheets and cover with parchment paper. Using a teaspoon scoop drop the cheesecake balls on the prepared cookie sheet working quickly to keep the cheesecake mixture as cold as possible. When all the balls are made, insert one lollipop stick into each ball and chill in refrigerator for one hour or more to firm up.

Prepare to dip the lollipops:

Cover two baking sheets with parchment paper and set aside.

Put the toasted chopped pecans in a shallow pie dish and set aside. Remove the cheesecake lollipops from the refrigerator and let sit for five minutes at room temperature. In the meantime, begin melting the chocolate.

In the top pan of a double boiler over simmering hot (not boiling) water, melt the chocolate candy coating, stirring until smooth. Using a fork or dipping tool, dip the cheesecake balls into the chocolate up to the stick. Then dip the ball into the ground pecans no more than halfway up and place on baking sheet. Let stand until chocolate is firm. Store in refrigerator. Let stand at room temperature for ten minutes before serving.