Preheat oven to 325°F. Mix graham cracker crumbs, sugar, butter & lime zest until moist. Line 9"springform pan with wax paper (bottom and sides) Place crumb mixture into pan, pressing down to make level.
Mix cream cheese and sugar on medium-low speed until creamy. Scrape side of bowl, then add salt, remaining lime zest & juice, and vanilla bean seeds. Mix on low. Add eggs, one at a time, mixing well after each. Add mascarpone. Mix until smooth and creamy, until no lumps remain. Pour into springform pan and bake approx 1 hr or until set.
Place cranberries, pomegranate seeds, water, sugar, lemon juice in a sauce pan. Bring to a boil. Boil for approximately 10-15 minutes. Remove from heat and cool to room temp. Using stick blender (or transefer to blender) blend until smooth. Pour blended fruit through a fine mesh sieve, reserve remaining sauce in fridge until use. Discard any remaining fruit pulp