GREEK YOGURT CHEESECAKE WITH POMEGRANATE SAUCE

Crust:
1 ½ cups graham cracker crumbs (try with gingersnaps, amaretti cookies or chocolate wafers)
4 tablespoon butter, melted
2 tablespoons sugar

Mix all ingredients in bowl, spray a 9” spring form pan with vegetable spray, press the cracker or cookie mixture onto the bottom of the pan, using a flat measuring cup to get into all the crevices and curves. Chill for 1 hour.

Filling:
1 package Knox gelatin
3 tablespoons warmed milk
24 ounces softened cream cheese
1½ cups plain whole milk Greek yogurt
½ cup sugar
Finely grated zest and juice of 1 lemon
1 teaspoon vanilla extract
½ teaspoon kosher salt

Place gelatin and warm milk in a small bowl. Allow to bloom for 5 minutes. Stir to dissolve evenly.

While the gelatin is dissolving, place the cream cheese, yogurt, sugar, lemon juice and zest, vanilla and salt in a food processor. Mix until all ingredients have blended. Add the gelatin and blend again for 30 seconds. Pour into prepared crust. Tap the pan on counter to remove any air bubbles. Chill, covered with plastic wrap for at least 6 hours and up to 2 days in advance.

Pomegranate Sauce:

1 cup pomegranate seeds
2 tablespoons corn syrup
2 teaspoons cornstarch
1 cup pomegranate juice
Zest of ½ orange
Garnish: fresh mint leaves

Place the pomegranate seeds and corn syrup in a small saucepan. In a small bowl, whisk the cornstarch with the pomegranate juice until dissolved. Add to the saucepan with the orange zest, and whisk until thickened, about 3 minutes. Chill; can be made several days ahead. Serve over the cheesecake. Garnish with mint leaves. Makes 8-12 servings.