Rhubarb Cheesecake

Directions
1. Make the Crust
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form a solid crust. Set aside.
2. Prepare the Rhubarb Layer
In a small saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture thickens slightly—about 10–15 minutes. Remove from heat and let cool completely.
3. Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Assemble the Cheesecake
Pour the cheesecake filling evenly over the prepared crust. Then, spoon the cooled rhubarb mixture over the top. Use a knife to gently swirl the rhubarb into the filling for a marbled effect.
5. Bake
Bake for 45–50 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool with the oven door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours, or overnight for best results.
6. Serve
Slice and serve the cheesecake chilled. Each bite delivers the perfect balance of creamy and tangy with a buttery crunch.