Melt Unsalted Butter (1/2 cup).
Mix together Graham Cracker Crumbs (2 1/2 cup), Ground Cinnamon (1/2 teaspoon) and Granulated Sugar (2 tablespoon). Add butter and mix well.
Press the crust mixture into the bottom and sides of an ungreased 9-inch spring form pan, and refrigerate for 30 minutes.
Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, beat the Cream Cheese (3 package) until fluffy on medium speed. Slowly add in the Sweetened Condensed Milk (1 can).
Add in Lemon Juice (1/4 cup), Vanilla Extract (1/2 teaspoon), and Salt (1 pinch).
Beat in the Egg (3) one at a time and mix just until combined on low speed.
Transfer the batter into the prepared crust. Bake for 45 to 50 minutes.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of the pan to loosen; cool for another hour.
In a medium saucepan, combine white Granulated Sugar (3/4 cup) and sifted Corn Starch (3 tablespoon). Stir in the Pomegranate Juice (2 cup).
Cook the sauce over medium heat, stirring constantly, until sauce begins to thicken. When the sauce coats the back of a wooden spoon, remove from heat and let cool.
Once the cheesecake is completely cooled, remove springform sides of the pan. Pour 1/3 of the pomegranate sauce and refrigerate overnight, or at least 2 hours before serving. If desired, drizzle more sauce over the individual slices.