Pomegranate Cheesecake - graham cracker crumbs

Method

• CRUST:.
• Thoroughly combine graham wafer crumbs and melted butter; press onto bottom and 1-inch up sides of a 9-9inch springform pan.
• Bake at 325F for 10 minutes.
• Cool completely.
• FILLING:.
• Sprinkle gelatin over water in a small saucepan.
• let set for 5 minutes, then heat until gelatin dissolves.
• Cool.
• In mixing bowl, combine cream cheese, sugar and vanilla until light and fluffy.
• Add gelatin and mix well.
• In a large bowl, whip cream until stiff.
• Gently but thoroughly, fold cream cheese and 1/2 cup of the pomegranate arils into the whipped cream.
• Spoon mixture into the cooled crust.
• Smooth out top.
• Refrigerate for 2 hours or until set.
• To remove from pan, Gently run a sharp knife around the inside of the pan, then open the clamp.
• Top with the remaining pomegranate arils.
• TIP: This cheesecake can be made a day ahead of time, but unbaked cheesecakes such as this one should not be frozen.
• To keep uneaten portions looking fresh, put back into the springform pan, and cover with foil.
• Store in refrigerator.