• Preheat the oven to 300°F (150°C).

To make the crust:

• In a medium bowl, mix together graham cracker crumbs, sugar and cinnamon. Add melted butter and mix well.
  2 cups graham cracker crumbs, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon, ½ cup unsalted butter
• Press onto the bottom and sides of an ungreased 9-inch springform pan. Refrigerate while you prepare the filling.

To make the cheesecake:

• In a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed, about 2 minutes.
  24 oz cream cheese, 14 oz sweetened condensed milk, ¼ cup lemon juice, ½ teaspoon pure vanilla extract, ¼ teaspoon coarse kosher salt, 3 large eggs
• Add condensed milk and continue mixing until well combined. At this point, the mixture should be smooth and lump-free.
• Add the eggs, lemon juice, vanilla extract and salt and beat on medium-low speed until just combined. Don't overmix!
• Pour the cheesecake batter into the prepared crust.
• Bake for 45 to 50 minutes. When the cheesecake is cooked, the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen. Cool completely.

To make the pomegranate sauce:

• In a medium saucepan, whist together sugar and cornstarch. Stir in the pomegranate juice.
  ¾ cup granulated sugar, 3 tablespoons cornstarch, 2 cups pomegranate juice
• Bring the sauce to a boil over medium-high heat, stirring frequently. Then reduce the heat to medium and cook for about 5 minutes, or until the sauce thickens enough to coat the back of a wooden spoon. Remove from heat and let cool completely. (This recipe yields about 1¼ cups of pomegranate sauce.)

To serve:

• Once the cheesecake is completely cooled, remove springform sides of the pan and place the cheesecake on a serving platter.
• Pour third of the pomegranate sauce and decorate with some pomegranate seeds, if desired. Serve the cheesecake with the remaining pomegranate sauce on the side.