Cover the cheesecake in plastic wrap and chill in the refrigerator for several hours to overnight.
Scoop 2 ounces of the cheesecake, form it into a ball and place it on a parchment paper lined baking sheet.
Insert a lollipop stick into the cheesecake ball.
Freeze the cheesecake pops until very cold, about 2-3 hours to overnight.
Melt the chocolate into the butter and heavy cream over a double boiler and turn off the heat.
Dip the frozen cheesecake lollipops into the chocolate ganache and then into any decorations that you want and place on a parchment paper lined baking sheet.