To make the cheesecake base

• Line the cheesecake tin with parchment paper.
• Break the Graham crackers into smaller pieces and blitz briefly in a food processor into crumbs.
• Melt the butter by adding to a microwave proof bowl and microwaving for a minute or two, or in a pot on the stove.
• Pour the butter into the cookie crumbs and mix until it resembles fine bread crumbs.
• Pour into lined tin and press down to form the base.
• Chill in fridge for at least one hour and up to overnight.

To make the cheesecake filling

• NB Make sure your cream cheese is at room temperature.
• Beat the room temperature cream cheese briefly to soften it.
• Add the sugar, lemon juice, and vanilla to the room temperature cream cheese and beat on low until well combined.
• Whip the cream in a seperate bowl until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
• Tip the cheesecake filling onto the prepared base and smooth down.
• Chill in the fridge for at least four hours, preferably overnight.
• Once set, remove from tin and slice.
• Push popsicle sticks into each slice and freeze.

To make the coatings:

Pistachio

• Add the milk, cream, sugar and pistachio paste to a small pot on the stove.
• Sift in the corn flour and whisk well.
• Heat on medium-low stirring until the sugar is dissolved and well combined.
• Heat for a further ten to fifteen minutes or until sauce thickens. Cool.

Biscoff

• Juice the lemon.
• Heat the milk.
• Add the Biscoff spread and whisk until smooth.
• Add the lemon juice and whisk well.
• Break up the Biscoff cookies and blitz into crumbs.

Nutella

• Heat the milk.
• Add the instant coffee and whisk well to dissolve fully.
• Add the Nutella and whisk until smooth and glossy.

To assemble the cheesecake sticks:

• Chop or blitz the pistachios, Biscoff cookies or hazelnuts separatley into large, coarse crumbs.
• Add the sauces and crumbs to separate plates.
• Dip a cheesecake stick into a sauce, rotating it to coat all sides. Use a spoon to put sauce on the end with the stick poking out.
• Dip the sauce coated cheesecake stick into the matching crumb coating. Use a spoon to pile up and pat down the crumbs for an even coating.
• Repeat with remaining cheesecake sticks, sauces and coatings.
• Return coated cheesecake sticks to the freezer to firm up before serving.
• Pop fully frozen coated cheesecake sticks onto a serving platter and enjoy!