1. Prepare Oven and Crust:

• Preheat your oven to 325°F (163°C).
• Lightly grease the bottom and sides of a 9-inch springform pan. Lining the bottom with a circle of parchment paper is also recommended for easier removal.
• In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until all the crumbs are evenly moistened.
• Press this mixture firmly and evenly into the bottom of the prepared springform pan. You can extend it slightly up the sides if desired, or keep it just on the bottom. Set aside. (Recipe does not call for pre-baking this crust).

2. Prepare the Rhubarb Layer:

• In a small saucepan, combine the chopped fresh rhubarb, 1/2 cup granulated sugar, and 1 tablespoon of water.
• Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, and the mixture has slightly thickened into a compote-like consistency. This may take 10-15 minutes.  
• Remove from the heat and let the rhubarb mixture cool down while you prepare the cheesecake filling.

3. Make the Cheesecake Filling:

• Ensure the cream cheese is fully softened to room temperature and the eggs are also at room temperature.
• In a large mixing bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened cream cheese on medium speed until completely smooth and creamy, with no lumps. Scrape down the bowl.
• Gradually add the 1/2 cup of granulated sugar and continue beating until smooth and well combined.
• Reduce the mixer speed to low. Add the room temperature eggs one at a time, mixing just until each egg is incorporated. Do not overmix after adding eggs.
• Beat in the vanilla extract until just combined.

4. Assemble the Cheesecake:

• Pour about half of the prepared cheesecake filling over the graham cracker crust in the springform pan.
• Spoon dollops of the cooled rhubarb mixture (about half of it) randomly over the cheesecake filling.
• Pour the remaining cheesecake filling gently over the rhubarb dollops.
• Add the remaining rhubarb mixture in dollops on top of the final cheesecake layer.
• Use a thin knife or a skewer to gently swirl the top rhubarb mixture into the cheesecake batter, creating a marbled effect. Don’t over-swirl or the colors will become muddy.

5. Bake:

• Optional Water Bath: For best results and to help prevent cracking, consider using a water bath. Wrap the outside of your springform pan securely in 2-3 layers of heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan. Pour hot water into the roasting pan to come about 1-inch up the sides of the springform pan.
• Carefully place the cheesecake (in its water bath, if using, or directly on the oven rack) into the preheated 325°F (163°C) oven.
• Bake for 45–50 minutes. The cheesecake is done when the edges are set and appear slightly puffed, and the very center (about a 2-3 inch circle) still has a slight jiggle when you gently nudge the pan.

6. Cool Cheesecake Gradually:

• Turn the oven off completely. Leave the cheesecake in the oven with the oven door cracked open slightly for 1 hour. This slow, gradual cooling process is crucial for preventing cracks and achieving the best texture.

7. Cool Completely and Chill Thoroughly:

• After 1 hour in the cooling oven, carefully remove the cheesecake from the oven (and from the water bath, if used). Remove any foil wrapping.
• Place the cheesecake (still in the springform pan) on a wire cooling rack and let it cool completely to room temperature (this can take 2-3 hours).
• Once completely cool, cover the cheesecake tightly with plastic wrap and transfer it to the refrigerator.
• Chill for at least 4 hours, or preferably overnight, until completely cold and firm. This is essential for the cheesecake to fully set.

8. Serve:

• Once thoroughly chilled, run a thin knife around the edge of the cheesecake to loosen it from the ring. Carefully release and remove the springform ring.
• Slice the Rhubarb Cheesecake into wedges using a large, sharp knife dipped in hot water and wiped clean between cuts for the neatest slices.
• Serve chilled. Top with optional whipped cream or extra rhubarb compote if desired.