Raspberry sauce 1/2 cup Pomegranate & Blueberry Juice blend 1/3 cup sugar 1 tbsp fresh lime juice 1 tbsp cornstarch 1/3 cup fresh raspberry
What you need to do Crust: Heat oven at 350' F Cover with foil a 9 inch baking square pan, with ends of foil extending over sides of pan. Mix all crust ingredients together, press firmly onto bottom ot pan.
Filling: Reduce heat to 325'F Beat cream cheese, sugar, flour, vanilla extract in a large bowl with electric mixer on medium speed untill well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed. Pour over crust. Bake 35-40 min.untill center is almost set. cool. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Cut cheesecake to small squares. Top with caramel, chocolate drizzle or raspberry sauce.
Raspberry sauce. in a saucepan to medium heat, combine Pomegranate juice, 2 tbps sugar and lime juice bring to a simmer. Dissolve corntarch with 1 tbsp cold water. Pour corntarch mixture into the juice, whisk until liquid thickens. Add raspberries, stir and remove from heat.