Pomegranate white chocolate mousse pie

For base:
Digestive biscuits crushed 2 ½ cups
Melted butter 4 ounces
For sauce:
Pomegranate juice 1cup
Sugar 3 tbsp
Corn flour 1 tbsp
For white chocolate mousse filling:
White chocolate 8 ounces
Caster sugar 3 tbsp
Gelatin 2 tbsp leveled dissolved in ½ cup pomegranate juice
Whipped cream 2 cups
Few drops of red color
Pomegranate seeds
Chocolate decoration for garnishing
Method for base:
1. Crush biscuits mix with melted butter
2. Spread into a 8 and half inch loose bottom pan, bake for 10 mins on 180c
3. Remove and cool
For sauce:
4. Make pomegranate sauce by cooking pomegranate juice and sugar, add corn to thicken
For filling:
5. Melt white chocolate with half cup of cream over a double boiler
6. Remove and cool, mix with remaining cream and dissolved gelatin
To assemble:
7. Spread mixture on the biscuit base
8. Top with pomegranate sauce and quickly swirl to give a marble affect
9. Put to chill for an hour until set
10. Decorate with whipped cream and chocolate decoration and pomegranate seeds