Cheesecake With Pomegranate Jam

• 7 ounces shortbread cookies
• 5 tablespoons butter liquid
• 1 tablespoon cold water
• 1 1/4 cups philadelphia cream cheese at room temperature
• 3/4 cup sugar
• 3 teaspoons vanilla sugar
• 3 teaspoons vanilla sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 7/8 cup cream
• jam Pomegranate, or jam of choice

1. Preheat oven to 180 degrees Celsius.
2. Crush the cookies with the butter, for a batter with a sandy texture.
3. Add water, and mix again with your fingertips.
4. Line a springform pan with the batter.
5. Cover the bottom completely, and slightly up the sides.
6. Bake the crust for about 10 minutes.
7. Whisk the cream cheese with the sugar and vanilla extract.
8. Add the eggs and beat well until obtaining a fluffy cream.
9. Finally, add the cream, and beat again.
10. Remove the base from oven, and cover with the filling.
11. Bake for 15 minutes.
12. After 15 minutes, lower the temperature to 150 C, and continue baking for about 20 minutes, or until the center is cooked.
13. Turn off the oven, open the door just a little, and let the pie cool down completely in the oven, so the filling doesn't crack.
14. When cold, and before serving cover with jam of your choice.

shortbread cookies, butter, cold water, philadelphia cream cheese, sugar, vanilla sugar, vanilla sugar, vanilla, eggs, cream, pomegranate

Taken from www.yummly.com/recipe/Cheesecake-with-Pomegranate-Jam-897624 (may not work)