Sweet, delicious, ruby-red pomegranates make into a stunning cheesecake. A cookie crust and sour cream topping encase a rich and smooth cream cheese and pomegranate filling that will delight your family and friends. When ready to serve spoon some pomegranate sauce on top of the cake and sprinkle with additional pomegranate seeds. Pomegranates are juicy, sweet and the seeds are fairly bursting with flavor. When buying, look for pomegranates with a bright red skin without blemishes and that feel heavy for their size. To easily remove the seeds, also called arils, first cut off the crown of the pomegranate, and then score the rind from top to bottom in several places without cutting all the way through. Immerse the pomegranate in a bowl of cold water, upside down, for about 10 minutes, and then break the pomegranate apart and remove the seeds from the white membrane. The seeds will sink to the bottom of the bowl and the rind and membrane will float to the top. Use a sieve to remove the rind and membrane. Pour seeds into a colander to drain, and then dry with paper toweling. The seeds can be eaten or used immediately or stored in an airtight container in the refrigerator.