8 oz. cream cheese
1/3 cup sugar
2 or 3 tablespoons sour cream
1 teaspoon vanilla
Mix thorougly,thin with milk if necessary, and pour/dollop into the bottom of three small dessert cups.
1 cup pomegranate juice (I think I used 2 medium and 3 small pomegranates)
1 cup mild fruit juice, like apple or white grape
1 envelope unflavored gelatin
Pour gelatin over pomegranate juice to soften. Bring apple juice to a boil, then mix with pomegranate/gelatin until gelatin is dissolved. Cool until thickened but not solid, pour over cheesecake base. I think mine took two hours to set completely. Also, I had some extra gelatin that didn't fit in the dessert cups. It's kind of tart, but I like it that way. A couple of tablespoons of honey or sugar in the warm mix probably wouldn't change the consistency much.