Add pomegranate arils, chia seeds and water to blender. Pulse for 30 seconds until coarsely
combined. Pour into small bowl and refrigerate during remaining prep time.
Meanwhile, mix together oats, nut butter and honey substitute. Form into 4 equal sized balls, set in the bottom of a 7 to 8-ounce glass jar or ramekin, use back of spoon to press down into “crusts.”
In blender, mix together cottage cheese, protein powder , cocoa powder and milk until smooth. Stop blender to scrape down sides occasionally with spatula. Once smooth, spoon evenly over the 4 crusts.
Spoon pomegranate mixture over cheesecake layers. Chill finished cheesecakes for
another hour before eating. Keep covered in refrigerator for 4 to 5 days.