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1.
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Combine above and press into 8 1/2" spring form pan on bottom and sides. Chill.
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2.
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Filling: 1 - 8 oz pkg. cream cheese, softened; 1 can sweetened condensed milk (14 oz); 3/4 cup Key Lime Juice; 1 package unflavored gelatin; 1/2 cup warm water; 1 cup whipped cream.
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3.
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Beat cream cheese and milk until smooth. Stir in lime juice. Soften gelatin in water. Warm over low heat to dissolve. Gradually stir into cream cheese mixture. Fold in Whipped cream. Pour into crust. Chill to set.
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4.
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Fresh Pomegranate Sauce: Skin and separate on big pomegranate. Put in pan with 3/4 cup sugar or honey and 1/2 cup water. Bring to boil. Dissolve 2 tb cornstarch in 1/4 cup water. Add to sauce and stir constantly until thick. Strain and allow to cool to room temperature. Spread over cheesecake.
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From the Rare Fruit and Vegetable Council of Broward County Fl.
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