Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, allowing foil to extend over pan edges; coat foil with nonstick cooking spray.
For the Crust
In a medium bowl combine cracker crumbs, the 1/3 cup sugar, and the salt. Add melted butter; stir to combine. Press crumb mixture into bottom of pan. Bake 10 minutes. Remove from oven.
For the Filling
In an extra-large mixing bowl beat cream cheese, maple syrup, and 1/2 cup sugar 2 minutes on medium until smooth. Add heavy cream; beat until combined.
Beat in eggs, one at a time, beating on low after each until combined. Add sour cream, flour, and vanilla; beat until combined. Pour filling over crust.
Bake about 40 minutes or until center is just set. Let cool in pan on a wire rack 1 hour. Cover. Chill in pan 4 hours or overnight.
Use foil to lift uncut cheesecake from pan; transfer to a cutting board. Cut into bars.
For the Whipped Cream
Halve a vanilla bean lengthwise; scrape seeds into a large bowl.
Add heavy cream and powdered sugar.
Beat on medium until stiff peaks form (peaks stand straight).
For the Pomegranate Compote
In a small saucepan combine dry red wine (or pomegranate juice) and sugar. Bring to boiling, stirring to dissolve sugar. Reduce heat.
Simmer, uncovered, about 3 minutes or until slightly reduced and syrupy. Remove from heat; let cool completely.
In a small bowl combine pomegranate seeds and fresh orange sections, chopped.
Pour syrup over pomegranate seed mixture. Stir in lemon juice.
If properly stored, these bars will keep for up to 5 days. Throw away any bars that have begun to dry out and/or develop tan or brown edges.To Freeze: wrap each individual bar in plastic wrap, place in a freezer-safe bag or container. Frozen cheesecake will keep for up to 3 weeks. Defrost at room temperature for half an hour or in the refrigerator overnight.