1. Preheat and Prepare

Preheat your oven to 300 °F (150 °C). While the oven warms, assemble your springform pan but don’t grease it — the crust will adhere.

2. Make the Crust

In a medium-sized bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until all crumbs are evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of the springform pan. Use the bottom of a glass or your fingers to smooth and compact the crust. Place in the refrigerator while you prepare the filling, so it firms up.

3. Prepare the Filling

In your mixer bowl (with paddle attachment), begin by beating the cream cheese on medium speed until smooth and fluffy (about 1–2 minutes). Scrape down the sides.
Add the sweetened condensed milk and continue mixing until combined, ensuring the mixture is lump​-free.
Then add the eggs one at a time, mixing on medium​low speed just until incorporated. Add lemon juice, vanilla extract, and salt, and give one gentle final stir — avoid overmixing to minimize air bubbles.

4. Bake the Cheesecake

Transfer the pan to the oven and bake for 45 to 50 minutes. You’re aiming for set edges and a slightly wobbly center if you jiggle the pan. Overbaking may lead to cracks.
Once baked, remove from the oven and let it cool on a wire rack for 10 minutes. Then run a knife gently around the edge of the pan to detach the cheesecake from the sides. Allow it to cool completely (at room temperature) before chilling.

5. Make the Pomegranate Sauce

While the cheesecake cools, whisk together sugar and cornstarch in a medium saucepan. Slowly whisk in the pomegranate juice until smooth. Heat the mixture over medium-high heat, stirring frequently, until it comes to a boil. Then reduce to medium and cook about 5 minutes, until the sauce thickens and coats the back of a spoon. Remove from heat and let it cool completely (it will thicken further as it cools).

6. Assemble and Serve

Once the cheesecake is fully chilled, remove the springform sides and place the cake on a serving platter. Pour about one-third of the pomegranate sauce over the top and garnish with some pomegranate arils (seeds) if you like. Serve slices with additional sauce on the side.