Preparing the Dreamy Greek Yogurt Cheesecake with Pomegranate Syrup is simple when you follow these steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Grease the bottom of a springform pan with butter or cooking spray.
2. Mix Cream Cheese and Yogurt: In a large mixing bowl, combine Greek yogurt and cream cheese until smooth and creamy.
3. Add Sugar: Gradually incorporate the granulated sugar, mixing until fully blended and fluffy.
4. Mix in Eggs and Flavorings: Beat in the eggs, one at a time, then add vanilla extract and lemon juice, ensuring everything is well combined.
5. Incorporate Dry Ingredients: Sprinkle flour and salt over the mixture, fold gently until no traces of flour remain.
6. Add Sour Cream: Mix in the sour cream until fully incorporated for added creaminess.
7. Bake: Pour the cheesecake batter into the prepared pan and bake for 50-60 minutes, or until the center is slightly set but still jiggly.
8. Cool: Turn off the oven and let the cheesecake sit for about an hour with the door slightly ajar. Once cooled, refrigerate for at least 4 hours or overnight.
9. Prepare Pomegranate Syrup: In a saucepan, combine pomegranate juice and cornstarch. Stir over medium heat until it thickens, then let it cool.
10. Top with Pomegranate Seeds: Once the cheesecake has set, pour the pomegranate syrup over the top and sprinkle with fresh pomegranate seeds.

These straightforward steps will guide you in creating a cheesecake that is not only delicious but also visually stunning!