TURTLES Cheesecake Pops

In large mixing bowl, use electric beaters to whip cream cheese and icing sugar until creamy. Add ginger snap crumbs, pumpkin purée and pumpkin pie spice; beat until combined. Fold in 3/4 chopped TURTLES.

Cover bowl and refrigerate 1 hour or until firm.

Using a teaspoon, scoop cheesecake mixture and roll into 24 balls. Place cheesecake balls on parchment-lined baking sheet and insert a lollipop stick into each ball; refrigerate.

To prepare the coating, place white chocolate in a small, deep, microwave-safe bowl. Microwave at 50% power, stirring every 30 seconds, until melted. (Or melt gently over low heat using a double boiler.)

Dip cheesecake pops in melted white chocolate, place them back on the lined baking sheet and top with chopped TURTLES or gingersnap crumbs as desired.

Chill cheesecake pops for 10 minutes to set the chocolate before serving.