Instructions:

1. 1. Using an electric mixer, whip the cream cheese and peanut butter in a bowl until smooth.
   2. Line a baking sheet with parchment paper. Roll the cheesecake mixture into balls and place them on the baking sheet. Press a lollipop stick in each one. Freeze until solid (1-2 hours).
   3. Melt the chocolate and coconut oil in a double boiler over a pot of simmering water. Stir constantly until evenly melted.
   4. Crush up peanuts and place in a small bowl.
   5. Remove cheesecake balls from freezer and quickly dip each in the chocolate, making sure to seal the cheesecake to the stick. Roll them in the peanuts before chocolate sets.
   6. Refrigerate until ready to serve.