2 1⁄2 cups chopped rhubarb (4–6 stalks, cut into 1⁄2-inch pieces)
1 1⁄3 cups sugar, divided
2 tablespoons orange juice
2 cups crushed graham crackers (14 whole crackers)
1⁄4 cup butter, melted
4  packages of (8 ounce cream cheese each), softened and at room temperature
1⁄2 cup sour cream, at room temperature
1 tablespoon cornstarch
2 teaspoons vanilla extract
1⁄4 teaspoon salt
3 large eggs, at room temperature

Combine rhubarb, 1⁄3 cup sugar, and orange juice in a medium-size saucepan over medium-high heat; bring to a boil. Cook 10 minutes or until rhubarb is tender and sauce is thick. Remove rhubarb mixture from heat; cool.

In a medium-size bowl, combine graham crackers, 1⁄4 cup sugar, and butter; press mixture into the bottom of a 10-inch springform pan. Wrap outside of pan with aluminum foil.

Preheat oven to 350 degrees.

In the bowl of a stand-up electric mixer, beat cream cheese, sour cream, remaining 3⁄4 cup sugar, cornstarch, vanilla, and salt until well blended. Add eggs, one at a time, beating just until combined after each addition.

Pour half of cream cheese mixture into prepared crust in pan. Spoon 1 cup rhubarb mixture over cream cheese mixture, spreading evenly. Top with remaining half of cream cheese mixture. Dollop remaining rhubarb mixture on top. Gently swirl rhubarb mixture with a wooden skewer in an artful manner. Bake in a hot water bath or put a pan of hot water in the oven. Bake for 1 hour.

Tips & Tricks

It is essential that the eggs, sour cream, and cream cheese start at room temperature if you want to make a successful rhubarb cheesecake. I achieved my design by spooning 8 equal dollops of the rhubarb mixture on top (placing one in the middle) and then making smaller dollops in between the 8. I then used a wooden skewer to pull through the dollops (like cutting a pie), staying above the graham cracker crust. I then pulled the skewer through the dollops in three concentric circles.

Did You Know?