Follow these easy steps to create your Pretty and Festive White Chocolate Pomegranate Cheesecake:

1. Preheat Oven: Preheat your oven to 325°F (163°C).

2. Prepare the Crust:
– In a mixing bowl, combine the digestive biscuit crumbs, melted butter, and granulated sugar.
– Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

3. Bake the Crust:
– Place the pan in the preheated oven and bake for 10 minutes.
– Remove from the oven and let it cool while you prepare the filling.

4. Make the Filling:
– In a large mixing bowl, beat the softened cream cheese until smooth.
– Gradually add the melted white chocolate, sour cream, granulated sugar, eggs, and vanilla extract. Mix until thoroughly combined and creamy.

5. Incorporate Pomegranate Seeds:
– Gently fold in 1 cup of pomegranate seeds into the cheese mixture.

6. Fill the Crust:
– Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

7. Bake:
– Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.

8. Cool:
– Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.

9. Chill:
– After cooling, refrigerate the cheesecake for at least 4 hours or overnight for the best consistency.

10. Prepare the Topping:
– In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.

11. Decorate:
– Spread the whipped cream on top of the cheesecake, sprinkle with additional pomegranate seeds, and add white chocolate shavings if desired.