Cheese Cake with Pomegranate Glaze

Spread 1 cup of crushed crackers in a 18 cm x 27 cm baking dish or mold

Beat the egg whites until stiff and gradually add the Parmesan cheese, beating until firm

In a separate bowl, beat the heavy cream until it forms stiff peaks

In a large bowl, beat the yolks, creamy cheese, 3/4 cup of grated Parmesan cheese, and pomegranate liquor to form a smooth mixture

Combine the whipped cream and mousse-like mixture with caution

Pour into the prepared baking dish or mold and sprinkle with the remaining crushed crackers

Bake in the freezer for 6-8 hours until firm

Prepare the glaze: In a saucepan, heat the pomegranate gelatin mixed with orange juice over low heat until warm

Remove from heat and add the pomegranate liquor

Let cool and serve separately.