Ingredients

• 5 tablespoons unsalted butter, melted and cooled, plus more for buttering the pan
• 12 graham crackers
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• Four 8-ounce packages cream cheese, at room temperature
• 1 1/4 cups granulated sugar
• 1/2 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 2 cups pomegranate juice
• 1/4 cup granulated sugar
• 1/2 cup fresh pomegranate seeds

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Instructions

1. Watch how to make this recipe.
2. For the crust: Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan with 3-inch-high sides. Butter the pan.
3. Combine the graham crackers, sugar and salt in a food processor and pulse until crumbly. Add the butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake just until golden brown, about 15 minutes. Let cool completely.
4. Reduce the oven temperature to 325 degrees F.
5. For the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar and vanilla and beat until combined. Add the eggs 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth, about 35 seconds. Pour the filling into the cooled crust.
6. Set the cheesecake in a large baking pan. Add enough hot water to the baking pan to come 1 inch up the sides of the cheesecake pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour. Let cool at room temperature for 2 hours. Cover loosely with plastic wrap and refrigerate until completely cooled, preferably overnight or for at least 6 hours.
7. For the pomegranate sauce: Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/2 cup, about 15 minutes. Let cool. Add the pomegranate seeds and mix to combine.
8. Pour the pomegranate sauce on top of the cooled cheesecake and serve.