Ingredients

1/2 cup of butter, softened

1/4 cup of packed brown sugar

4 eggs

1 1/4 cups plus 1/4 cup of all-purpose flour

4 8-oz. pkg. of cream cheese, softened

1 1/4 cups plus 1/4 cup of granulated sugar

1 tbsp. plus 1 tsp. of vanilla

1 16-ounce of carton dairy sour cream

1 tsp. of finely shredded lemon peel

1 1/2 cups pomegranate seeds

Directions

1) Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, beat butter on high speed for 30 seconds. Add brown sugar, 1 egg and 1 1/4 cup of flour until combined. Divide dough in half. Cover and refrigerate one portion.

2) Spread un refrigerated dough on the bottom of an ungreased 10-inch springform pan with the sides removed and spread the dough to edge. Place on a baking sheet and bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1 3/4 inches and spread it.

3) Reduce oven temperature to 325 degrees F. For filling, in an extra-large mixing bowl, beat cream cheese and 1 1/4 cups granulated sugar until it is fluffy. Beat in the remaining flour on low speed until it is smooth. Add remaining 3 eggs and 1 tablespoon vanilla, beating on low speed. Stir in 1/2 cup sour cream, a lemon peel,and 3/4 cup of the pomegranate seeds.

4) Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes. Remove from oven.

5) Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 more minutes. Remove from oven. Cool for 45 minutes, making sure to loosen crust. Cover and chill for four hours.

6) To make the sauce, bring a 16-ounce bottle pomegranate juice to boiling in a saucepan; reduce heat and boil for 10 minutes. Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened. Transfer to a bowl; cover surface with plastic wrap. Cool to room temperature. Store in refrigerator until serving time.

7) Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake.

To serve, slice cheesecake and ladle remaining sauce as needed. Makes 16 servings.