1 1/2cups graham cracker crumbs (ground in a food processor)
1/2cup unsalted butter (melted)
1/4cup sugar
Filling
2 teaspoons powdered gelatin ((one whole packet))
1 1/2pounds cream cheese (I used two full fat and one 1/3 fat packages)
1 1/2cups Greek yogurt (plain whole-milk. I used Greek Gods)
3/4cup sugar (minus 2 Tablespoons)
2 teaspoons Lemon juice ( )
2 teaspoons vanilla extract
1/2 teaspoon salt
Syrup/Topping
1/2cup pomegranate juice (freshly juiced)
2 Tablespoons sugar
1cup pomegranate (or any other berry)
Instructions
Crust
Spray the bottom and sides of springform pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer. Chill until firm, at least 1 hour.
Filling
Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until soft at least 10 minutes.
Use a stand mixer to combine cream cheese, yogurt, sugar, lemon juice, vanilla, and salt. (if you want a super smooth consistency use a food processor or immersion blender to puree the filling)
Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
With mixer/processor running, slowly add gelatin to the cream cheese mixture. Mix thoroughly! You don’t want solid gelatin bits in your cheesecake!! Once well mixed, pour into prepared crust and smooth out the top.
Cover with plastic wrap and chill for at least 5 hours before serving.
Pomegranate syrup
Add juice and sugar to a medium saucepan over medium-low heat; simmer, whisking occasionally, until volume is reduced by half (15-20 minutes). Let cool.
Once the syrup has cooled, drizzle pomegranate syrup, top with pomegranate and serve!