Savory Pomegranate Hot Pepper Jelly Cheesecake

1 – 8 oz. package of cream cheese
1 large egg
2 teaspoons minced garlic
5 ounces of grated sharp white cheddar cheese
One jar of Artisan Edibles Pomegranate Hot Pepper Jelly

Combine first four ingredients in a food processor. Add 4 ounces of  Pomegranate Hot Pepper Jelly.  Pour into a 6-inch spring form pan. Bake at 350 degrees F for about 45 minutes.  It is always a good idea to place a separate pan of water in the oven while cooking a cheesecake of any kind, this helps keep it moist. Turn oven off, leave door open and let oven and cheesecake cool.  All cheesecakes profit from a thorough chilling before serving (preferably 12 hours).

This savory cheesecake may be sliced and served individually with a salad or carefully placed on a bed of micro greens in the centre of a serving platter and simply spread on your favourite crackers. Serve with green grapes and sliced apples. Enjoy either way! In each case garnish the cheesecake with a sprinkle of fresh pomegranate seeds.