Seeds from 2 large pomegranates Directions For the crust: Step 1: Preheat oven to 350 F. Butter the bottom and sides of a 9-inch springform pan. Step 2: In a bowl, stir together 8 1/2 ounces lemon wafer crumbs and 10 tablespoons melted and cooled butter. Step 3: Pat the wafer/butter mixture onto the bottom and sides of the springform pan (about 1 1/2-inches up the sides). Step 4: Place the pan on a shallow baking pan and bake until golden, about 7 to 10 minutes. Leave the oven on. For the filling: Step 1: While the crust is cooling, make the filling. In a large bowl with an electric mixer, beat 20 ounces softened cream cheese, 8 ounces room temperature mascarpone cheese and 3/4 cup sugar until fluffy.