Preheat oven to 350 degrees F (175 degrees C).

Beat cream cheese and sugar together in a large bowl with an electric mixer until smooth. Mix in sour cream, scraping down the sides of the bowl, until well blended. Add flour, vanilla, and salt until well combined. Add eggs, one at a time, beating well after each addition. Pour batter into a 9-inch springform pan.

Bake in the preheated oven until the edges of the cake begin to turn golden, 50 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight.

Scoop out round balls of cheesecake using a small cookie scoop. Roll into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push lollipop sticks into each cheesecake ball. Transfer to freezer until firm, about 30 minutes.

Melt white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating, then into preferred toppings. Place on waxed paper until coating is set. Refrigerate.