Instructions: * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing.

For the Crust: Heat the oven to 350 degrees. Combine the vanilla wafers, almonds, sugar and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until just very lightly golden, about 10 minutes. Remove from the oven and let come to room temperature.

For the Cake: Beat the cream cheese, mascarpone and sugar in a mixing bowl on medium-high speed until smooth, about 2 minutes. Beat in the cream and then the eggs, one at a time, scraping down the sides of the bowl between each egg. Stir in the zest. Pour into the cooled crust. Place the springform pan inside a larger pan filled with about 1 inch of water. Bake the cake until the center is still a little soft but the edges are set and the top is lightly browned, 60 to 70 minutes. Let the cake cool to room temperature, then chill at least 4 hours.

For the Glaze: Stir the cornstarch into 2 tablespoons of the pomegranate juice and set aside. Bring the remaining pomegranate juice and sugar to a boil in a saucepan over medium-high heat. Reduce the heat to a simmer and cook until the liquid has reduced to 3/4 cup, about 20 minutes. Stir in the juice-cornstarch mixture and simmer 2 minutes to thicken. Let the glaze come to room temperature, then pour over the chilled cheesecake. Garnish with the pomegranate seeds.

This recipe yields 10 to 12 servings.

Comments: To toast almonds, heat a dry skillet and add the nuts, shaking the skillet often, for about 5 minutes. Look for pomegranate juice with the refrigerated juices in well-stocked supermarkets.

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