24 ounces cheesecake filling, Philadelphia Ready-To-Eat
1/2 cup walnuts, finely chopped nuts
1/2 cup pecans, finely chopped
12 ounces package white chocolate chips
12 ounces package semi-sweet chocolate chips
1 cup caramel topping
12 ounces package butterscotch chips
12 ounces package toffee pieces
24 lollipop sticks

Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.

Place each pecans and walnuts in a separate shallow bowl or dish.

Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth.

Melt butterscotch chips in separate bowl - whisk until smooth.

Melt Toffee bits in a separate bowl - whisk until smooth.

Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth.

With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate.

Place in Freezer for about 10 minutes to firm up again.

Dip balls in either white chocolate or in caramel, and then roll in nuts to fully coat. Same with melted butterscotch and toffee bits. Place back in Freezer to firm.
24-30 servings