Pomegranate cheesecake dessert--a delicious mood enhancer

Ingredients

Crust:

• 6 oz (200 g), or about 15-16 pieces of Graham crackers,crushed into small crumbs,as you do for regular cheesecake,
• 1 stick butter (100-112 g)

Filling/Topping:

• 3 packs of Philadelphia or other cream cheese (room temperature),
• 1 14 oz can sweetened condensed milk,
• 1 tablespoon vanilla extract,
• 1 pomegranate,
• 1 pack of Dr. Oetker red cake glaze or you can make your own,
• 1 cup pomegranate juice,
• 1/2 tablespoon sugar,
• 1 tablespoon corn starch.

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Preparation

• Crust:
  Preheat oven to 350F. Melt butter, mix with graham crackers, and spread this crust over the bottom of the pan and around 1" on the side. Bake 15-20 minutes until dark gold and let it cool down completely.
• Filling/Topping:
  Using a stand-up or hand mixer whip all the cheese together. Add condensed milk with vanilla essence and mix with cheese until it turns into a smooth filling. Working with your fingers, scoop the pomegranate seeds out of the fruits. Put the filling on the crust and cover it with pomegranate seeds.
• Make a ready glaze according to instruction or mix together sugar, starch and juice in a pot to make your own. Bring it to boiling stirring continuously.
• Let it bubble for two minutes until the mixture becomes transparent. Cover pomegranate seeds with the glaze and put the dessert immediately in the refrigerator.