1 1/2 cups (375 mL) graham cracker crumbs
1/3 cup (75 mL) melted butter
1 individual package unflavoured gelatin
1/2 cup (125 mL) water
3 (8-ounce/250 g) packages cream cheese, softened
3/4 cup (175 mL) granulated sugar
1 teaspoon (5 mL) vanilla
1 cup (250 mL) whipping cream
1 cup (250 mL) pomegranate arils
Crust: Thoroughly combine graham crumbs and melted butter; press onto bottom and 1-inch (2.5 cm) up the sides of a 9-inch (23 cm) springform pan. Bake at 325°F (160°C) 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 mixture and 1/2 cup (125 mL) 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 pan, then open the clamp. Top with remaining pomegranate arils. Makes 10 servings.
Tips: This cheesecake can be made a day ahead, 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 pan with foil. Store in refrigerator.