Step 1: Prepare the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
3. Add the sour cream and heavy cream, mixing until the mixture is creamy and smooth.

Step 2: Form the Pops

1. Using a small cookie scoop or tablespoon, scoop the cheesecake mixture and roll it into balls.
2. Place each ball on a parchment-lined baking sheet and insert a lollipop stick into the center of each ball.
3. Freeze the cheesecake pops for at least 2 hours until firm.

Step 3: Coat the Pops

1. In a microwave-safe bowl, combine the chopped chocolate and coconut oil if using. Microwave in 30-second intervals, stirring in between, until smooth and fully melted.
2. Remove the cheesecake pops from the freezer and dip each pop into the melted chocolate, allowing excess chocolate to drip off.
3. If desired, sprinkle with crushed cookies or sprinkles before the chocolate sets.

Step 4: Chill Again

1. Place the coated cheesecake pops back on the parchment-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

Step 5: Serve

1. Serve the cheesecake pops chilled and enjoy.