Preheat oven to 350°F.

In a medium bowl, mix the cream cheese and 1/2 cup sugar until smooth. A hand mixer is recommended to create a light and smooth texture.

Add 1/2 tsp vanilla, eggs, and lemon zest. Mix on low until fully combined and the texture is light and fluffy. Make sure to not over whip.

Pour into the GF graham cracker crust. Lightly tap the cheesecake on the counter to get rid of any air bubbles.

Bake for 30 minutes, or until it is set in the center with no browning on top.

Let cool completely, and then refrigerate for at least 3 hours before serving.

While the cheesecake is in the fridge, make the pomegranate syrup. Add the pomegranate juice, 1/2 cup sugar, 1/2 tsp vanilla extract, and lemon juice to a small saucepan over medium heat. Let the sugar dissolve completely.

Turn up the heat and let the mixture come to a boil. Turn down to medium heat, and simmer for 5-7 minutes, or until slightly thickened (the mixture will continue to thicken as it cools).

Remove from heat and let cool completely. It should be pourable but still hold some of its shape. If it thickens too much, stir in 1 tsp of water or pomegranate. Keep adding 1 tsp until you reach desired texture.

Pour over the cheesecake and spread into an even layer. Sprinkle the top with the pomegranate seeds. Enjoy!