Pomegranate cheescake bites

Graham cracker crust:

1.5c crushed graham crackers

2 tbsp gugar

5 tbsp butter

Cheesecake:

8oz cream cheese

1/4 c sugar

1/2 tsp vanilla

1 egg

Pomegranate jelly:

Similar to this:

https://www.youtube.com/watch?v=2Z_dEvhM41U

4c sugar

1.5c water

cook sugar and water until "soft ball" 235F or 113C

1c corn starch

2c fresh squeezed pomegranate juice

cook until thick, then slowly add the sugar syrup

add 2 tbsp rose water

Keep cooking for 30-60 minutes.  The goal is to make something a little softer than Turkish Delight

Use an 8" springform cake pan to cook the cheesecake: line the bottom with parchement paper, then pack the crust gently into a layer, then add the cheesecake.  Spread smooth and bake at 350 for 30 minutes.  Let the cake cool completely, and remove from the pan.

The trick to making the little cake bite is to use a deep cookie cutter (like an old 35mm film cannister with the bottom cut off).  Use the cutter to cut out a circle of crust+cheesecake, then use a wooden rod or similar item to push the crust side of the cake, causing it to move toward the open end of the cutter.  When it is about 1/4" from the end, use a butter knife to carry some of the chilled pomegranate jelly into the cutter, and use the edges of the cutter to make a perfectly smooth layer.  Push the cake all the way out of the cutter, and it's done!