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Pre-heat oven to 400 degrees F.
Graham Cracker Crust
Chocolate Cheesecake Filling
In a small bowl combine vanilla Greek nonfat yogurt, pomegranate seeds, and candied ginger.
Divide chocolate cheesecake filling evenly amongst all four ramekins. Top each ramekin with a dollop of cream topping. Sprinkle each one with a few extra bits of ginger and pomegranate seeds.