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Cake ingredients:
3/4 cups sugar
4 8-ounce packages cream cheese, room temperature
2 eggs
1 tsp vanilla extract
1 cup sour cream

Crust ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 Tbsp butter or margarine, melted

Topping:
1 1/4 cups pomegranate juice
1/3 cup sugar
1 Tbsp cornstarch
1/2 cup fresh pomegranate seeds

1. Preheat oven to 400-degrees.
2. Mix the graham cracker crumbs, sugar and melted butter in a medium bowl. Using the back of a large spoon, press the mixture firmly on the bottom of a 9-inch springform pan. Freeze for ten minutes.
3. Cream together the æ cup sugar and the cream cheese until smooth. Beat in eggs and vanilla. Stir in sour cream and blend. Pour into crust. Bake at 400-degrees for 40 minutes. Turn off oven and leave cake in the oven with the door slightly ajar for two hours.
4. While the cake is baking, combine the juice, sugar and cornstarch in a saucepan. Bring to a boil. Reduce the heat and cook and stir for about 5 to 10 minutes until reduced by about one- third. Cool slightly and spread glaze over the cheesecake.
5. Sprinkle cake with pomegranate seeds.

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