Prepare the red velvet cake mix according to the package instructions. Bake in a 9x13 inch pan until a toothpick comes out clean. Allow it to cool completely.
Once cooled, crumble the red velvet cake into a large bowl, ensuring there are no large chunks. The texture should be fine and crumbly.
Add the 1/2 cup of buttercream or cream cheese frosting to the crumbled cake. Mix until fully combined. The mixture should be moist but not overly sticky.
Take your 7-inch plain cheesecake and cut it into small squares. Take each square and flatten it slightly in your hand.
Take a small amount of the cake mixture and shape it around each cheesecake piece, forming a ball. Ensure the cheesecake is fully encased in the red velvet cake mixture.
Dip one end of a candy/cookie stick into the melted candy melts, then insert it into the center of each pop. This will help secure the stick and prevent it from falling out.
Place the pops on a cookie sheet covered in foil and refrigerate for about 30 minutes, or until firm.
In a microwave-safe bowl, melt the candy melts according to package instructions. Stir in vegetable oil until you achieve a smooth, pourable consistency.
Once the pops are firm, dip each one into the melted candy coating, allowing any excess to drip off. You can also roll them in graham cracker crumbs for added texture.
Place the dipped pops upright in a rectangular foam block or on a cookie sheet lined with parchment paper. Allow them to set until the coating hardens.
