Peanut Butter Cheesecake Lollipops

Ingredients: 2½ cups cream cheese or 500 g, ½ cup brown sugar or 100 g, 1 tin Nestle Cream or 170 g, 1½ cups peanut butter or 330 g, 2 cups milk chocolate or 300 g, melted, 2½ cups cream cheese or 500 g, ½ cup brown sugar or 100 g, 1 tin Nestle Cream or 170 g, 1½ cups peanut butter or 330 g, 2 cups milk chocolate or 300 g, melted, Preparation: Beat cream cheese, brown sugar and Nestle Cream in a mixer for 5-6 minutes or until mixture becomes smooth. Add the peanut butter to the cheese mixture and mix until they are well combined. Pour the mixture evenly into a 25x25cm baking tin lined with aluminum foil and extended from both sides. Cover and place in the freezer over night. Remove the tin from freezer. Place the tin over low heat for few seconds to ease turning the cheesecake mixture upside down. Remove the aluminum foil and slice the cheesecake into large cubes. Place small wooden skewer at the center of each cube. Dip each cheesecake lollipop in the melted chocolate and put them over a baking paper and place them in the fridge until the serving time.