In a bowl, combine graham crumbs with melted butter.
Press crumb mixture into the bottom of a non stick, 9 inch square baking pan
Bake for 8 minutes, then remove and set aside to cool
Using a mixer, beat cream cheese and sugar until smooth
Add egg, pomegranate juice, and vanilla, and beat until fluffy, about 1 minute
Add flour and beat until combined.
Pour mixture onto graham crust, spreading evenly
Bake in center of oven for 20 minutes
Remove from heat and allow to cool completely
Meanwhile, whisk together orange and pomegranate juice with honey in a small saucepan
Bring to a boil over medium high heat
Combine cornstarch with 2 tablespoon water and whisk into the simmering juice mixture, whisking until smooth and thickened
Remove from heat and allow to cool
Top cooled cake with mandarin slices
Pour topping over cake, spreading evenly by tipping the pan
Scatter pomegranate seeds over cake.
Cover loosely with foil and refrigerate 1-2 hours until topping is set.
To serve, transfer cake from pan to a cutting board and cut into squares
This recipe uses the juice and seeds of one pomegranate. If your pomegranate doesn't yield the ¾ cup + 2 tablespoon required, make up the difference in the topping with orange juice.Cheesecake should be stored in the fridge, where it will keep for up to one week. You can also freeze this cake.