For crust

8 1/2 ounces lemon wafers, finely ground
10 tablespoons butter, melted and cooled

For filling

20 oz cream cheese, softened
8 oz mascarpone cheese at room temperature
3/4 cup sugar
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon salt
4 tablespoons pomegranate molasses

For topping

1 cup sour cream
1/4 cup powdered sugar
pomegranate seeds from 2 large pomegranates