Rhubarb Cheesecake

Ingredients :

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
  For the rhubarb layer:
• 2 cups chopped fresh rhubarb
• 1/2 cup sugar
• 1 tablespoon water
• For the cheesecake filling:
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions : 

1. Make the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
   Prepare the rhubarb layer: In a small saucepan, combine chopped rhubarb, sugar, and water.
3. Cook over medium heat until rhubarb is soft and mixture is slightly thickened. Let cool.
4. Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs and vanilla extract, mixing until combined.
   Assemble the cheesecake: Pour the cheesecake filling over the crust.
5. Spoon the rhubarb mixture on top and gently swirl it with a knife.
6. Bake: Bake for 45–50 minutes, or until the center is set. Let cool, then refrigerate for at least 4 hours or overnight.
   Serve: Slice and serve chilled.