Pomegranate cheesecake

Preheat the oven to 375F. Get out the 10" springform pan and wrap some foil around the outside to prevent leakage.

crust:
1/4 c pine nuts
5 TJ's cinnamon graham crackers
16 squares (8 large rectangles) other graham crackers
1 t allspice
1/2 stick butter, melted
little bit of honey

Grind up the cookies and nuts in the food processor. Add butter and allspice and process until combined. Press into the bottom and sides of the pan, and drizzle a bit of honey on top.

filling:
2 8oz packs cream cheese, softened
1/2 c ricotta
3 eggs
1/3 c turbinado sugar
3 T lemon juice

Blend until smooth, and pour onto the crust. Knock on the counter a couple times to minimize bubbles. Bake for 45 min until set and lightly browned on top. Cool to room temperature.

topping:
1 c sour cream
2 T plain greek yogurt
1 T white sugar
1 T honey
1-3 t pomegranate juice

Mix together, pour on top of cool cheesecake, and bake at 375F for 12 min. Decorate with additional pomegranate pods, for instance as a pie chart to accompany a Florence Nightingale costume. Cover tightly with foil (or plastic wrap, which seals better but usually sticks to the top of the cheesecake) and put in the fridge for most of the day.