To begin, create the curst. If you have a food processor, combind all of your ingredients and mix until fine. If you do not have a food processor you can crush up the pieces until fine and then combine all ingredients. Place in your greesed springform pan and bake at 375F degrees for 12 minutes or until slightly golden in color. Let cool.
Next create the cheesecake. In a large mixing bowl, beat cream cheese until it becomes fluffy. Add in sugar and mix in well. Add in eggs, lemon juice and vanilla, beat with mixer until no lumps remain.
Place cream cheese mixture into the baked and cooled crust. Bake at 450F degrees and bake for 15 minutes. Turn the tempature down to 225 and bake for 1 hour and 10 minutes. Turn the oven off and let cheesecake sit inside with the oven door open for 30 minutes. Remove from oven.
To create topping, in a sauce pan add pomegranate seeds, sugar, water and cornstarch. Cook over low to medimum heat until mixture begins to thicken. Add in the remaining topping ingredients, pomegranate molasses and lemon juice. Once thick and mixed well, remove from heat. If sauce is to tart, more sugar can be added. Pour topping over cooled cheesecake.
Place cheesecake into refrigerator for at least 30 minutes or overnight. Remove when ready to serve. Serve and enjoy!