Pomegranate Cheesecake

Crust:

1-1/2 cups graham cracker crumbs

1/4 cup melted butter

1/2 cup water

1 (1/4 ounce) package unflavored gelatin

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 gelatin over the water. Let set for 5 minutes, then heat, stirring until gelatin has dissolved fully. Set aside to cool. Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatin; 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 the pan. Top with remaining pomegranate seeds.