Ingredients

• 2 cups Coconut Spice Homestyle Granola
• ¼ cup Butter, melted

• Three 8 oz packages Cream Cheese or Dairy Free Cream Cheese, room temperature
• 14 oz can Sweetened Condensed Milk or Coconut Sweetened Condensed Milk
• 1 cup Powdered Sugar
• 1 Tbsp Vanilla Extract

• 2 cups POM Pomegranate Cherry Juice
• ¼ cup Cornstarch
• 5 cups pitted Cherries fresh, frozen or canned
• ⅛ tsp Kosher Salt
• 1 tsp Vanilla Extract

Instructions

1. Place granola in a food processor and pulse until small crumbs appear. Add melted butter and process for a minute to fully combine.
2. Lightly spray a 9-inch pie pan with cooking spray. Pour mixture into the pan and press across the bottom and up the sides. Set aside.
3. Add cream cheese to a stand mixer and beat until smooth. Next, add sweetened condensed milk, powdered sugar and vanilla extract. Mix on medium speed until smooth and creamy. Pour into prepared pie crust. Cover lightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.
4. In a large pot, add pomegranate cherry juice and cornstarch, whisking well to combine. Add cherries and salt, then cook over medium heat, stirring occasionally. The mixture will begin to thicken after about 5 minutes.
5. When the liquid has thickened and you can see the bottom of the pan when you stir, remove from heat and add vanilla. Let cool to room temperature. Mixture should be covered and refrigerated if using the next day.
6. Serve over the chilled cheesecake.