Maple Cheesecake Bars with Vanilla Bean Whipped Cream

Heat oven to 325°F.

Line 13x9-inch pan with foil, with ends of foil hanging over sides of pan. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.

Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 to 50 min. or until center of cheesecake is almost set. Cool completely.

Refrigerate 4 hrs.

Use foil handles to transfer cheesecake from pan to cutting board. Cut vanilla bean piece lengthwise in half. Use tip of knife to scrape seeds from pod into medium bowl. Discard pod. Add whipping cream and remaining sugar to vanilla bean seeds; beat on medium speed until soft peaks form. Spread onto top of cheesecake.

Combine oranges and pomegranate seeds; spoon over cheesecake. Drizzle with remaining maple syrup.