Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs with sugar and melted butter, mixing until resembling wet sand. Press into the springform pan and bake for 10 minutes. Cool slightly.

Beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing thoroughly. Stir in vanilla extract.

In a saucepan over medium heat, combine rhubarb, sugar, and water. Cook for 5 minutes until it turns into a chunky sauce. Cool slightly.

Pour cream cheese filling over cooled crust. Dollop rhubarb sauce on top and swirl gently.

Wrap the bottom of the springform pan in foil, place in a baking dish, and fill with hot water halfway up the sides. Bake for 50-60 minutes until edges are set.

Turn off the oven and crack the door open, letting cheesecake cool for about an hour. Refrigerate for at least 4 hours, preferably overnight.