Chocolate-Pomegranate Cheesecake Minis

Instructions

1. Step 1

   Heat oven to 325°F.

2. Step 2

   Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.

3. Step 3

   Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.

4. Step 4

   Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

5. Step 5

   Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.

6. Step 6

   Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.