Blushing Pom Holiday Cheesecake

Crust:

1. Preheat oven to 400F.

2. Stir together crumbs, sugar and butter until moistened.

3. Press evenly into bottom of a 13 x 9 x 2-inch baking dish.

Filling:

1. In a large mixer bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Beat in eggs, milk, vanilla and salt just until blended. Pour over crust in pan; spread evenly.

2. Bake for 15 minutes, then reduce heat to 350F and bake 20 to 25 minutes more, until cake is firm at sides and soft-set (jiggles slightly) in the center. Do not over-bake.

3. Cool cake in pan on a wire rack for up to 2 hours, then cover and refrigerate for 2 to 4 hours before serving. (Refrigerate cake for up to 1 week.)

Topping:

1. Prepare garnish Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Prepare fresh pomegranate juice.*

3. In saucepan combine juice with sugar and cornstarch. Bring to boil; reduce heat. Cook and stir for 2 minutes. Cool slightly; spread glaze over cake.

4. Sprinkle reserved arils on top; garnish with mint leaves if desired.

*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.