Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8 minutes and let cool.

Prepare the rhubarb layer: In a saucepan, combine chopped rhubarb, sugar, and water. Cook over medium heat for 8–10 minutes until the mixture becomes jammy. Stir in vanilla and cool.

Mix the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each. Stir in vanilla and sour cream until just combined.

Assemble the cheesecake: Pour half the cheesecake batter over the crust. Drop spoonfuls of half the rhubarb mixture on top. Add remaining cheesecake batter, then dollop and swirl in the rest of the rhubarb with a knife.

Bake in a water bath: Place the pan in a large roasting pan. Fill the outer pan with hot water halfway up the springform pan. Bake for 55–65 minutes until the center is just set.

Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove and chill for at least 4 hours or overnight.

Serve and enjoy: Slice and serve chilled with whipped cream or extra rhubarb on top!