HERSHEY'S CHIPITS White Creme Chips give this cheesecake a sweet smooth, creaminess.
Preheat oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper to overhang sides. Stir white creme chips with cream in a heat-proof bowl set over a pot of simmering water until melted; cool slightly. Beat cream cheese until smooth. Beat in sugar and white creme mixture until very smooth. With mixer on medium speed, add eggs one at a time; mix just until combined. Spread batter evenly in prepared pan.
Bake for 30 minutes. Turn oven off; leave the cheesecake in oven for 30 minutes. Cool to room temperature. Freeze for at least 4 hours or overnight before slicing. Use parchment paper to lift cheesecake from pan; trim the edges and cut into 36 cubes.
When cutting cubes, dip a knife in hot water and wipe clean between slices for smooth edges.
Melt semi-sweet chocolate chips with shortening in a small heat-proof bowl set over a pot of simmering water. Insert a lollipop stick into each cheesecake cube. Dip each cube into melted chocolate; shake off excess and transfer to a parchment paper-lined baking sheet. Chill until chocolate is set or until ready to serve.