Combine cream cheese, butter, cheese, and dressing mix, in a mixer bowl and beat on medium speed until well combined. 

Shape 1/3rd of the cheese mixture into a 6″ diameter disc shape to form the brim of the hat. 

Shape the remaining cheese mixture into a cone shape to make the top section of the hat. 

Cover both shapes in plastic wrap and refrigerate for at least 1 hour. 

Remove shapes from fridge and place the cone on top of the disk on your serving platter and smooth them together. Sculpt the eyes, eyebrows, and mouth into the cone and bend the point back a bit so the sorting hat comes to life. (See photos for help with this step.) (You can skip the sculpting and just leave it as a witch’s hat shape if you prefer.) 

Using your hands, press poppy seeds into the surface of the cheese ball hat until it is fully covered. I found it easiest to sprinkle them into the palm of my hand then gently press them on in larger sections. (This makes a bit of a mess, so you may want to do it outside or over a drop cloth of some sort for easier clean up.) 

Cover gently with plastic wrap and return to the refrigerator for at least 2 hours. This can be made the day before and kept in the fridge overnight.

Remove from fridge 30 minutes before serving and serve with your favorite crackers or veggies.