16 oz. cream cheese (room temperature)
16 oz. sour cream
1/2 cup of sugar
1 tsp. vanilla extract
2 ready made crusts (6oz. each) can be graham cracker or chocolate
8 oz semi-sweet baking chocolate for chocolate topping
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Bring ingredients to a boil (allowing sugar to dissolve) then lower flame and stir until thickens. Allow sauce to cool off then combine it with 1/2 cup of pomegranate seeds.
Combine cream cheese, sour cream, sugar and vanilla extract until smooth. Slowly add in eggs and beat until combined. Divide batter between the two graham cracker crusts. Using 1/4 cup of pomegranate syrup for each cheesecake, dot the top and swirl around with a knife. Bake on 350 for an hour. Set aside remaining syrup for serving. Once the cheesecake has cooled off, melt 8 oz semi-sweet baking chocolate (melanie) and cover the top of the cheesecake with the melted chocolate. Once the chocolate has hardened drizzle remaining pomegranate sauce on top of the chocolate topping.
~ Recipe submitted by Nina Safar