1Line the bottom of a 9 inch spring form pan with parchment paper; coat paper and sides of pan with cooking spray. In a large bowl,beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
2Place pan on baking sheet. Bake at 350 for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight.
3Remove from freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly,scoop out 1 inch balls of cheesecake;roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm.
4In a microwave,melt vanilla,chips and shortening at 70% power;stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in vanilla chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper;let stand until set. Store in fridge.