Preheat oven to 325F. Wrap the outside of a 9-inch springform pan in foil.

Stir graham cracker crumbs and melted butter together until the texture of wet sand, then press firmly into the bottom of the pan.

Bake the crust for 10 minutes, until just set, then cool while you make the filling.

Beat cream cheese and sugar until completely smooth, 2 minutes, scraping the bowl so no lumps remain.

Add eggs one at a time, beating on low speed after each just until combined; overbeating adds air that cracks the cheesecake.

Mix in sour cream and vanilla until smooth, then pour the batter over the crust.

Set the springform pan in a larger roasting pan and add hot water to reach halfway up the sides for a water bath.

Bake 55 to 65 minutes, until the edges are set and the center 3 inches still jiggles like gelatin when the pan is nudged.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent the surface from cracking.

Refrigerate uncovered for at least 6 hours, or overnight, until fully chilled and firm.

For the glaze, simmer pomegranate juice, sugar, and cornstarch in a small saucepan, whisking, until it thickens enough to coat a spoon, about 5 minutes; cool completely.

Pour the cooled glaze over the chilled cheesecake, letting it drip slightly over the edge, then top with pomegranate arils and torn gold leaf.