Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of the prepared springform pan.

In a saucepan, combine the chopped rhubarb, sugar, and water. Cook over medium heat for 10-15 minutes until softened and has a glossy compote consistency. Allow to cool, reserving one cup for later.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix until fluffy.

Add the eggs one at a time, incorporating them fully before adding the next. Mix in the sour cream, vanilla extract, and flour until the batter is smooth.

Fold in the reserved rhubarb compote gently into the mixture.

Pour the filling over the prepared crust and smooth the top. Bake for 45-50 minutes, until the edges are set but the center jiggles slightly.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, spread the remaining rhubarb compote on top and garnish with fresh rhubarb stalks if desired. Slice and serve chilled.