Roasted Strawberry Cheesecake Pops

Roast the Strawberries
2 Preheat the oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a nonstick baking mat. Set aside.
3 In a bowl, combine strawberries with 2 tablespoons of maple syrup. 
4 Pour the strawberry and maple mixture onto the prepared baking sheet.
5 Transfer to the preheated oven oven and bake for 30-45 minutes, or until strawberries have broken down, released their juices and browned slightly. (Check on the strawberries at the 20 minute marker and see how they're doing.)
6 When the strawberries have finished baking, remove from the oven. Let cool for 15 minutes. 
Make the Popsicles
9 While the strawberries cool, measure out the rest of the maple syrup, cream cheese, yogurt and  lemon zest in a blender. Blend until combined.
10 Pour the popsicle base mixture into a large bowl. 
11 Carefully transfer the strawberries and their juices to the large bowl with the popsicle base. Stir carefully until combined.
12 Pour the mixture into popsicle molds and freeze overnight.
13 The next day, pull the pops out of their molds, sprinkle with crushed Graham Crackers and enjoy!