• Preheat oven to 350°F. Line the muffin pan with muffin liners or paper cups.

for the graham crackers crust

• Crush or grind 12 pcs full sheets of graham crackers in a bag, use a rolling pin or use a food processor.
• Transfer in a medium-size bowl. Add 1/4 cup melted butter, mix until combined. If using a food processor, pour the melted butter inside the food processor with the ground graham crackers and press pulse to combined.
• Scoop 2 tbsp of graham mixture in the 12-muffin pan, use the back of the ice cream scoop and press it down to compact. Bake in the preheated oven for about 8 to10 minutes. Set aside and let it cool while preparing the cheesecake mixture. Reduce the heat to 325°F.

for the cheesecake filling

• In a bowl of a stand mixer with the paddle attachment. Beat softened cream cheese and sugar on medium speed until smooth. Scrape the bowl often. Add sour cream and egg, beat until silky smooth. Add pure vanilla extract, orange juice and orange zest. Mix until well blended. Then add the sifted cornstarch, and mix until incorporated.
• Scoop the mixture about 2 tbsp in each muffin cup to the cooled graham crackers crust. Gently tap the muffin pan to even out and to remove some air pockets.
• Bake in the preheated oven at 325°F for about 18 to 20 minutes until set but the center still a little jiggly. Let it cool for 30 minutes and refrigerate or chill for at least 2 hours until completely set.
• Top with pomegranate seeds.