Spray the bottom and sides of springform pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer. Chill until firm, at least 1 hour.
Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until soft at least 10 minutes.
Use a stand mixer to combine cream cheese, yogurt, sugar, lemon juice, vanilla, and salt. (if you want a super smooth consistency use a food processor or immersion blender to puree the filling)
Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
With mixer/processor running, slowly add gelatin to the cream cheese mixture. Mix thoroughly! You don’t want solid gelatin bits in your cheesecake!! Once well mixed, pour into prepared crust and smooth out the top.
Cover with plastic wrap and chill for at least 5 hours before serving.
Add juice and sugar to a medium saucepan over medium-low heat; simmer, whisking occasionally, until volume is reduced by half (15-20 minutes). Let cool.
Once the syrup has cooled, drizzle pomegranate syrup, top with pomegranate and serve!