Beat the cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl.
Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 23cm springform pan.
Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
To Decorate: Use a small scoop to scoop out round balls of cheesecake. Roll them into 4cm balls and place on a baking tray lined with greaseproof paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
Melt the white icing coating. Dip each cheesecake lollipop into the melted coating. Then dip into one of the toppings. Place on greaseproof paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.