With a cookie scoop or a spoon, scoop out 1 tablespoonful of cheesecake and use your hands to roll it into a ball. Place it on a plate. Continue to do this until you have the desired quantity of balls. Insert cake pop sticks and place the balls in the freezer.
Melt the almond bark or candy melts according to package for dipping the cheesecake balls into.
Remove the cheesecake balls from the freezer and dip them into the melted candy twirling to coat them evenly. Let any excess fall off back into the bowl and stick them into styrofoam mold or poke small wholes in a cardboard box to hold them while they set up.
Sprinkle them with sprinkles while the candy coating is still wet.
Place in freezer or fridge until ready to serve.
If you want to make these gluten free make your own cheesecake filling minus the crust, or with a gluten free crust. These can be made a few days ahead of an event. Just freeze until ready to serve.