Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a springform pan to form the crust.
In a large bowl, beat the softened cream cheese and sugar until smooth. Add in the vanilla extract and mix well.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream until combined.
In a small saucepan, heat the pomegranate juice and cornstarch over medium heat until it thickens slightly, then fold this mixture into the cheesecake batter.
Pour the cheesecake batter over the prepared crust in the springform pan.
Bake in the preheated oven for about 55-60 minutes or until the center is set and slightly jiggly.
Once baked, turn off the oven and let the cheesecake cool inside for an hour.
Refrigerate for at least 4 hours or overnight before serving. Top with pomegranate seeds before serving.

For best results, use room temperature cream cheese to avoid lumps and achieve a smooth batter. Chill time is essential for the best texture.