POMEGRANATES ENHANCE THIS CLASSIC.
Preheat oven to 350F.
To make crust: In 91/2-inch springform pan, place crust ingredients and blend until combined well. Press mixture over bottom and up sides.
To make filling: In large mixing bowl, beat filling ingredients on high until fluffy, about 5 minutes. Pour filling into crust, and bake in middle of oven for 20 minutes, or until cheesecake just sets in center; it continues to firm while cooling. Transfer cake to rack and cool, about 3 hours.
To make topping: Dissolve cornstarch in 3 tablespoons pomegranate juice. Heat remaining pomegranate juice and sugar over medium and bring to a boil. Stir in cornstarch mixture and heat, stirring constantly, over medium until liquid thickens. Stir in pomegranate arils. Pour mixture into bowl and set inside larger bowl filled with ice and cold water. Stir until cool. Spread over top of chilled cheesecake. Chill at least 2 hours.
For creamy, fruity desserts, consider drinking a late-harvest Riesling. The wines are labeled Auslese, Beerenauslese and Eiswein. Try the magic from German winemaker Egon Müller.