In a small bowl, mix the cookie crumbs with the melted butter. Set aside.

Pit and slice the cherries in half.

To a blender, add pitted cherries, water, and 2 tbsp sugar. Blend until puréed. Remove and place in a large bowl.

To the blender, add cream cheese, milk, and the remaining 6 tbsp of sugar. Blend until smooth.

In a bowl, mix cream cheese mix with the cherry mix.

Pour the mixture into the popsicle molds, filling up the molds only 2/3rds of the way.

Top with cookie mixture and gently press into the mold. Leave about 1/2 inch of space at the top for the popsicles to expand. Close top and insert popsicle sticks.

Freeze for at least 8 hours (preferably overnight).

To serve, run the popsicle mold under warm water for 5-10 seconds to easily remove the popsicles.