Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Mix the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool while preparing the filling.

Make the Cheesecake Filling:

1. Beat the Cream Cheese and Sugar: In a large bowl, beat the cream cheese and sugar together until smooth. Add the Greek yogurt, vanilla extract, and lemon zest, mixing until fully combined.
2. Add the Eggs and Flour: Beat in the eggs one at a time, followed by the flour. Be careful not to overmix.
3. Pour and Smooth: Pour the filling over the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:

1. Bake the Cheesecake: Place the springform pan on a baking sheet and bake for 40-50 minutes, or until the edges are set and the center is slightly jiggly.
2. Cool in the Oven: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
3. Chill: Transfer to the refrigerator to chill for at least 4 hours or overnight.

Make the Pomegranate Syrup:

1. Combine Juice and Sugar: In a small saucepan, combine the pomegranate juice and sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
2. Thicken the Syrup (Optional): If a thicker syrup is desired, mix the cornstarch and water, then stir it into the boiling mixture. Simmer for 2-3 minutes until thickened.
3. Cool the Syrup: Allow the syrup to cool completely before using.

Assemble and Serve:

1. Remove the Cheesecake: Remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Drizzle the Syrup: Drizzle the pomegranate syrup over the top, letting it cascade down the sides.
3. Garnish and Serve: Garnish with fresh pomegranate arils, if desired. Slice and serve!