Pomegranate- Chocolate Cheesecake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 14 oreo cookies (1 1/4 cups/300 ml finely crushed)
• 12 ounces chocolate, chopped
• 4 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla (pampered chef says use "double strength vanilla", whatever that is!)
• 4 eggs, room temperature
• 1 cup 100% pomegranate juice
• 1 tablespoon cornstarch
• sweetened whipped cream
• pomegranate seeds
• chocolate curls

Recipe

• 1 please note pampered chef products are highlighted. you can use any food processor and other equipment to accomplish the same results.
• 2 preheat oven to 325°f (160°f). for crust, lightly spray sides of 9" spring form pan with nonstick cooking spray. break cookies in half and place in manual food processor; cover and pump handle to form very fine crumbs. press cookie crumbs evenly over bottom and slightly up sides of pan. bake 8 minutes. remove pan from oven to stackable cooling rack.
• 3 for filling, place chocolate in large micro-cooker®. microwave, uncovered, on high 1-1 1/2 minutes or until mostly melted, stirring every 30 seconds with mix ‘n scraper®. place cream cheese, sugar and vanilla into stainless (4-qt./4-l) mixing bowl; beat on medium speed of electric mixer just until incorporated. beat in eggs, one at a time, mixing after each addition just until incorporated. add chocolate; mix just until blended. pour over crust.
• 4 bake 55-65 minutes (see cook's tip) or until center appears nearly set when gently shaken (center will firm as it cools). turn off oven; open oven door slightly. let cheesecake stand in oven 1 hour. remove pan from oven to cooling rack; remove collar from pan. cover cheesecake; refrigerate 4 hours or overnight.
• 5 for sauce, combine juice and cornstarch in (1.5-qt./1.4-l) saucepan; bring to a boil over medium-high heat. reduce heat to low and simmer 1-2 minutes or until slightly thickened, stirring frequently. remove from heat; pour into (2-cup/500-ml) prep bowl. cover and refrigerate until chilled.
• 6 for each serving, drizzle with syrup and garnish with whipped cream, pomegranate seeds and chocolate curls, if desired.