Frozen Sweet Lime~Pomegranate Cheesecake

• 15 chocolate Oreos or any chocolate sandwiched biscuits
• 3 Tbsp melted butter
• 1/4 tsp salt

• 3 pomegranates
• Zest and juice from 1 sweet lime
• 1/2 cup + 1 Tbsp icing sugar
• 2 8 oz. package cream cheese, at room temperature
• 2 cups medium-fat fresh cream (40% fat), chilled

Direction:

1. Line 9-inch round spring-form pan with parchment paper. Grind Oreos in a food processor until you have fine crumbs. Add melted butter and salt. Spoon the crust and press down firmly over the base using flat base of a glass. Chill in refrigerator while you make the filling.
2. Remove morsels from pomegranates, save morsels from half pomegranate and juice rest of the morsels with lime juice. Strain the juice into a bowl, add icing sugar and whisk to dissolve.
3. In a large bowl, take cream cheese and whisk until smooth. Use electric hand mixer/stand mixer for this. Add juice and sweet lime zest to cream cheese and whip till combined.
4. In a separate bowl, whip the fresh cream till soft peaks form. Gently fold it with cream cheese mixture to achieve a lump-free consistency.
5. Remove spring-form pan from the refrigerator and spoon the cheesecake filling over the crust. Let it chill in freezer covered in cling film. After 1 hour, sprinkle with pomegranate seeds and return to chill in freezer for another 3-4 hours. Once set, release from spring-form pan, slice and serve. Run the knife under hot water before slicing.

Note: Can be consumed as a sweet lime~pomegranate cheesecake ice-cream if frozen without the Oreo crust.