Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool cheesecake completely.
Add boiling water to gelatin mix in large deep bowl; stir 2 min. until completely dissolved. Cool 10 min. Add remaining cream cheese; beat with mixer on low speed until blended. Gradually increase speed to medium-high while beating until mixture is well blended. Gently stir in COOL WHIP. Spread over cheesecake. Refrigerate 4 hours.
Meanwhile, bring juice and remaining sugar to boil in saucepan on high heat. Boil gently on medium heat 15 to 20 min. until reduced to 1/2 cup. Cool completely. Stir in pomegranate seeds. Remove rim of springform pan; serve topped with pomegranate sauce.
Save 70 calories and 6 g fat, including 4 g sat fat by preparing with PHILADELPHIA Neufchatel Cheese, 1 pkg. (0.30 oz.) JELL-O Raspberry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.
Substitute JELL-O Raspberry or Cranberry Flavor Gelatin for pomegranate blueberry gelatin.
Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 15g
Trans Fat 1g
Total Carbohydrates 34g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.