Preheat the oven to 325°F. Grease a 9-inch springform pan.

Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press firmly into the bottom of the pan and bake for 8 minutes. Let cool slightly.

In a saucepan over medium heat, combine the rhubarb, sugar, lemon juice, and water. Cook for 10-12 minutes, stirring occasionally, until softened and thickened. Cool completely.

Beat the cream cheese until smooth. Add the sugar and mix until combined.

Add the eggs one at a time, mixing on low speed after each addition. Stir in the sour cream and vanilla extract.

Pour the cheesecake filling over the crust and smooth the top.

Bake for 50-55 minutes until the edges are set and the center slightly jiggles.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Cool completely, then refrigerate for at least 4 hours.

Spoon the cooled rhubarb topping over the cheesecake before serving.