In the bowl of a stand mixer, fitted with the whisk attachment, whisk the cream cheese and vanilla paste until smooth. Add the melted white chocolate and double cream and mix until the mixture has become light.
Spoon into silicone round molds, then insert a lolly stick and place in the freezer for 4 hours, or until set.
Pop out of the moulds and keep cool in the freezer.
When ready to cover, melt the candy melts over a bain marie. Once smooth and melted, you can add solid coconut oil or vegetable oil to thin the candy coating to the desired consistency - you want something that resembles double cream.
Remove cake balls from the freezer and let them it at room temperature for a couple of minutes, to take the chill off of them.
Place the white colour into a wide topped glass jar, big enough so that your cheesecake pop will fit in and deep enough that you can fully dip the cheesecake pop. Place the red colour into a piping bag and snip the end of it to form a thin hole.
With the red colour in your piping bag, pipe lines on top of the white colour in the glass jar - you can be quite heavy handed at the point.
For a swirl pattern, dip, then twist the cake pop stick with your fingers as you lift it out. Leave to cool upside down for a minute then turn the right way round and secure in a cake pop stand - if you don’t have one of these a glass filled with rice works just as well. Two to three cake pops can be dipped in the coating before you’ll need to pipe more lines on the surface.
