Step 1Heat the oven to 350 degrees.
Step 2Combine the vanilla wafers, almonds, sugar and melted butter in a bowl. Press the mixture onto the bottom of a 9-inch springform pan.
Step 3Bake the crust until just very lightly golden, about 10 minutes. Remove from the oven and let come to room temperature.
Step 1Beat the cream cheese, mascarpone and sugar in a mixing bowl on medium-high speed until smooth, about 2 minutes. Beat in the cream and then the eggs, one at a time, scraping down the sides of the bowl between each egg. Stir in the zest. Pour into the cooled crust.
Step 2Place the springform pan inside a larger pan filled with about 1 inch of water. Bake the cake until the center is still a little soft but the edges are set and the top is lightly browned, 60 to 70 minutes. Let the cake cool to room temperature, then chill at least 4 hours.
Step 1Stir the cornstarch into 2 tablespoons of the pomegranate juice and set aside.
Step 2Bring the remaining pomegranate juice and sugar to a boil in a saucepan over medium-high heat. Reduce the heat to a simmer and cook until the liquid has reduced to 3/4 cup, about 20 minutes. Stir in the juice-cornstarch mixture and simmer 2 minutes to thicken.
Step 3Let the glaze come to room temperature, then pour over the chilled cheesecake. Garnish with the pomegranate seeds.