Jersey Strawberry and Clotted Cream Cheesecake Pops

**Prepare the Base:** Preheat oven to 180°C (350°F). Combine crushed digestive biscuits, mashed potato and melted Jersey butter in a bowl. Press the mixture evenly into the bottom of a lined baking tin. Bake for 10 minutes, then let cool completely. Crumble into a bowl.

**Make the Cheesecake Filling:** In a large bowl, beat the softened cream cheese and clotted cream together until smooth and creamy. Add the caster sugar and vanilla extract, and mix well.

**Prepare the Strawberry Swirl:** In a separate bowl, gently mash half of the chopped Jersey strawberries with lemon juice. Leave the other half whole.

**Assemble the Pops:** Gently fold the crumbled base into the cheesecake mixture. Swirl in the mashed strawberry mixture, leaving some streaks for visual appeal. Then fold in the remaining chopped strawberries.

**Fill the Molds:** Spoon the cheesecake mixture into the silicone popsicle molds, filling them evenly. Insert popsicle sticks into each mold.

**Freeze:** Freeze for at least 4 hours, or preferably overnight, until completely solid.

**Prepare the Chocolate Dip:** Melt the white chocolate in a heatproof bowl set over a pan of simmering water (double boiler) or in the microwave in short intervals, stirring frequently to prevent burning. Ensure the bowl doesn't touch the water.

**Dip and Decorate:** Once the cheesecake pops are frozen solid, carefully remove them from the molds. Dip each pop into the melted white chocolate, allowing the excess to drip off. Immediately sprinkle with your choice of sprinkles.

**Harden the Chocolate:** Place the dipped pops on a parchment-lined baking sheet and return to the freezer for 5-10 minutes to allow the chocolate to set completely.

**Serve:** Enjoy your delicious Jersey Strawberry and Clotted Cream Cheesecake Pops straight from the freezer!