Prep
15-30 mins
Cook
1 HRS 10 MIN
Calories
240
Ingredients
1-1/2 cups
finely crushed chocolate wafer cookies
3 tbsp
butter, melted
1-1/4 cups
plus 2 Tbsp. sugar, divided
1 tbsp
vanilla
4
eggs
3/4 cup
pomegranate juice
1/3 cup
pomegranate seeds, patted dry
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
Step 3
Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
Step 4
Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Step 5
Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
Step 6
Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.