Preheat oven to 350 degrees. In large mixing bowl, whip cream cheese and sugar until light, fluffy. Add flour, eggs, vanilla extract and lemon zest. Beat until completely smooth.
Pour mixture into 9-inch square baking pan; spread evenly. Bake 45 minutes or until a knife inserted into the center of the cheesecake comes out clean. Remove from oven; cool completely, approximately 1 hour.
Once cool, cover pan tightly with foil. Refrigerate 3 hours or overnight.
Line baking sheet with wax paper. Remove cheesecake from refrigerator. Scoop out 28 balls (roughly 2 tablespoons in size) with measuring spoon or small ice cream scoop.
Place balls on baking sheet, approximately 1 inch apart. Insert stick firmly in middle of each ball. Freeze 2 hours or overnight.
Just before serving, make ganache. In double boiler or Pyrex bowl placed over pan of steaming, not yet simmering water, heat chocolate chips, half-and-half over low heat, whisking continuously until mixture is smooth. Remove from heat.
Dip lollipops into ganache until 3/4 of each lollipop is covered. Return to baking sheet and allow to harden. Serve immediately or freeze until ready to serve.
All materials courtesy of Family Features. The brand of ingredients used in the nutrition calculation software to calculate the PointsPlus value for these recipes may differ from what is available on the WeightWatchers Recipe Builder online. This may impact the PointsPlus value. For more tips and recipes, visit www.WeightWatchers.com