1Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Make and bake brownie mix as directed on pouch, using water, oil and egg. Cool completely.
2Reduce oven temperature to 300°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Spray foil with cooking spray. In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating just until blended. Cut brownies into 1/2-inch pieces. Stir brownies into batter; pour into pan.
3Bake 45 to 50 minutes or until center is set. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. Use foil to lift out of pan; cut cheesecake into 8 rows by 3 rows. Press craft stick 1 1/2 inches into 1 end of each piece of cheesecake.
4In microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 to 2 minutes or until mixture can be stirred smooth. Cool 5 minutes. Dip each cheesecake pop halfway into chocolate. Dip sides in graham cracker crumbs. Store in refrigerator.