| 1 | Combine above and press into 8 ? springform ppan on bottom and sides. |
| 2 | Chill. |
| 3 | 1 8 oz pkg. |
| 4 | Cream cheese, softened 1 can sweetened condensed milk (14 oz) ?cup key lime juice 1 package unflavored gelatin ?cup warm water 1 cup whipped cream beat cream cheese and milk until smooth. |
| 5 | Stir in lime juice. |
| 6 | Soften gelatine in water. |
| 7 | Warm over low heat to dissolve. |
| 8 | Gradually stir into cream cheese mixture. |
| 9 | Fold in whipped cream. |
| 10 | Pour into crust. |
| 11 | Chill to set. |
| 12 | Fresh pomegranate sause; skin and sepaarate on big pomegranate. |
| 13 | Put in pan with ?cup sugar or honey and ?cup water. |
| 14 | Bring to boil. |
| 15 | Dissolve 2 t. cornstarch in ?cup water. |
| 16 | Add to sauce and stir constantly until thick. |
| 17 | Strain and allow to cool to room temperature. |
| 18 | Spread over cheesecake |
