Cheesecake with Cranberry Pomegranate Sauce

Crust

• 2 cups Crushed Graham Crackers
• 4 tablespoons Melted Butter
• 4 tablespoons White Shugar
• 2 teaspoons Lemon Zest

Cheesecake and Cranberry Pomegranate Sauce

• 4 8oz Cream cheese (room temp)
• 1 8oz Marscapone Cheese (room temp)
• 1½ cup White Sugar
• ¼ teaspoons Salt
• 2 Eggs
• 1 Vanillia Bean
• Rest of Lemon Zested
• 1 Bag Fresh Cranberries
• 2 Pomegranates - Deseeded
• 1 Juice of Lemon
• ½-¾ cups White Sugar
• 2 cups Water

1. Preheat oven to 325°F. Mix graham cracker crumbs, sugar, butter & lime zest until moist. Line 9"springform pan with wax paper (bottom and sides) Place crumb mixture into pan, pressing down to make level.
2. Mix cream cheese and sugar on medium-low speed until creamy. Scrape side of bowl, then add salt, remaining lime zest & juice, and vanilla bean seeds. Mix on low. Add eggs, one at a time, mixing well after each. Add mascarpone. Mix until smooth and creamy, until no lumps remain. Pour into springform pan and bake approx 1 hr or until set.
3. Place cranberries, pomegranate seeds, water, sugar, lemon juice in a sauce pan. Bring to a boil. Boil for approximately 10-15 minutes. Remove from heat and cool to room temp. Using stick blender (or transefer to blender) blend until smooth. Pour blended fruit through a fine mesh sieve, reserve remaining sauce in fridge until use. Discard any remaining fruit pulp