preheat oven to 325° putting rack in middle of oven.
in large bowl, using electric mixer set at low speed, beat cream cheese, sugar, flour and salt until smooth.
add in eggs and yolks one at a time, beating well after addition of each egg.
beat in vanilla and cream.
grease 10 in cake pan. pour batter in pan, place in larger roasting pan. fill roasting pan with boiling wateruntil its 1/2 way up sides of cake pan. bake 35-45 minutes.
cool to room temperature, cover and refrigerate until very cold, at least 3 hours.
scoop cheesecake into 2 oz balls and place on parchment paper lined baking sheet.
insert a stick into each ball. freeze, uncovered 1-2 hours until very hard.
place 1/2 candy coating in a bowl, microwave about 30 seconds until melted. stir until smooth.
quickly dip and swirl pops to coat. shake off excess. place on clean parchment paper. refrigerate up to 24 hours until ready to serve.