This no-bake whipped cream cheesecake has a chocolate cookie crust, a cream cheese base, and it's loaded with deliciously sweet pomegranate arils. Pure decadence!
Mix cookie crumbs thoroughly with melted butter Gently press crumbs into the bottom and up 1" of the sides of a 9" spring-form pan. Bake in heated oven for 10 minutes. Remove pan from oven and cool completely.
Sprinkle the gelatin over the water in a small saucepan. Let it sit for 5 minutes, then heat until gelatin has dissolved. Set aside to cool.
Using an electric mixer, whip the cream cheese, sugar and vanilla until fluffy. Mix in gelatin. Set aside.
In a separate bowl, use the electric mixer to whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate arils into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top.
Refrigerate for 2 hours or until set. (Can be made a day ahead)
FOR POMEGRANATE SAUCE
Place pomegranate juice in medium saucepan over high heat. Bring sauce to a boil; reduce heat and simmer (slow boil), uncovered, about 10-12 minutes or until liquid has reduced by half (you'll want 1 cup reduced liquid).
Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more, then transfer to a medium bowl, cover with plastic wrap, and cool to room temperature. Store covered in refrigerator until serving time.
SERVING
To remove cheesecake from pan, gently run a sharp knife around the inside of the pan, then release the spring form. Drizzle with pomegranate sauce and top with remaining pomegranate arils.