Serves 10.

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/2 cup water
1 (1/4 ounce) package unflavored gelatine
24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 pomegranates
1 cup heavy cream

Preheat oven to 375 degrees F.

Combine cracker crumbs thoroughly with melted butter, and press into the bottom and up 1 inch on the sides of a 9-inch springform pan. Bake for 10 minutes. Cool completely.

Place the water in a small saucepan and sprinkle the gelatine over the water. Let set for 5 minutes, then heat, stirring until gelatine has dissolved fully. Set aside to cool.

Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatine; set aside.

Remove seeds from pomegranates.

Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate seeds into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours or until set.

Store remaining pomegranate seeds, covered, in the refrigerator.

To serve, remove cheesecake from pan. Top with remaining pomegranate seeds.