Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
2. Step2
   For crust, in a small bowl toss together crushed cookies and butter until combined. Press onto bottom of prepared pan; set aside.
3. Step3
   For filling, in a large mixing bowl beat cream cheese and melted chocolate with an electric mixer on medium to high until combined. Beat in 1/3 cup sugar until fluffy. Add eggs and vanilla; beat on low speed just until combined.
4. Step4
   Pour filling over crust in pan, spreading evenly. Place pan in a 9-by-13-inch baking pan. Pour enough boiling water into 9-by-13-inch pan to reach halfway up sides of 8-by-8-inch pan.
5. Step5
   Bake about 40 minutes or until center of cheesecake jiggles slightly when the pan is gently shaken. Cool cheesecake completely on a wire rack. Cover and chill for at least 4 hours before serving.
6. Step6
   Meanwhile, for pomegranate sauce, in a large saucepan combine pomegranate juice, remaining 1/2 cup sugar and corn syrup. Bring to boiling; reduce heat. Gently boil until sauce is thickened and reduced to 1 cup, stirring occasionally. Stir in pomegranate seeds.
7. Step7
   To serve, using the edges of the foil, lift uncut cheesecake out of the pan. Cut into squares and serve topped with pomegranate sauce.