For the base

• Whizz the biscuits in a food processor until ground consistency.Transfer in a bowl, mix in the coconut oil and tip into a greased ( oil spray ) 6 inch. springform tin.

For the filling

• Dissolve the agar agar in the pomegranate juice, let it rest for 5 min.Bring to the boil and keep boiling for 1 min.
• Bring the soya cream and sugar to the boil.Add the pomegranate and agar agar.On low heat, reduce till 1/2 of the initial quantity, stirring constantlyAllow to cool down.
• In a bowl, with an electric hand blender, beat all the ingredients together till silky and smooth consistency.
• Pour the filling over the crust, and let it set in the freezer for 3 hours a least.

For the glaze

• Bring all elements to the boil.Allow to cool down.
• In the meantime, sprinkle the top of the cheesecake very generously with pomegranate seeds.
• Pour the jelly before it sets and transfer to the fridge for 4h at least.

For the tuile mix

• Mix all the ingredients together in a bowl, with an electric hand blender.Transfer ½ h in the freezer, it will be easier to spread.
• Prepare your template : From a cardboard or strong plastic sheet, cut out the desired Xmas shape :   tree, snowman, holly leaf …Put your template on a silicone mat or a bakewell paper.
• Spread the tuile mix with a spatula.Repeat about 15 times.
• Bake at 190 degrees, about 5 min.
• Decorate with red marzipan.