cream cheese and sugar in a large mixing bowl with a Kitchenaid stand mixer (or hand mixer).
Add sour cream and mix well.
Add flour, salt and vanilla and mix well.
Add eggs one at a time mixing in between.
Pour batter into 9-inch springform pan.
Bake for 45-50 minutes. The edges of the cheesecake should become browned.
Cool on a wire rack for about an hour.
Place in the refrigerator for a min of 3 hours but preferably overnight.
Using a cookie or ice cream scoop or a small spoon roll out round balls of cheesecake about 1½ inches.
place on a cookie sheet lined with waxed paper.
Push lollipop sticks into cake balls.
Place sheet in freezer for about 30 minutes.
Meanwhile melt confectioners coating in microwave. Place chocolates in a microwave safe bowl and place in microwave in 30 second increments stirring in between until fully melted.
Dip each cheesecake pop into the coating and twirl to coat.
Dip into a shallow dip of rainbow sprinkles.
Place on a cookie sheet lined with wax paper.
Keep in refrigerator until ready to serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/rainbow-sprinkle-cheesecake-pops/