Prepare the Crust:

1. Preheat oven to 325°F (160°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes and let cool.

Prepare the Rhubarb Compote:

1. In a saucepan, combine rhubarb, sugar, and lemon juice.
2. Cook on medium heat for 10-12 minutes until rhubarb breaks down and thickens.
3. Remove from heat, stir in vanilla, and cool to room temperature.

Prepare the Cheesecake Filling:

1. Beat softened cream cheese until smooth.
2. Add sugar and vanilla, mixing until combined.
3. Beat in eggs one at a time on low speed.
4. Mix in sour cream and flour until smooth.

Assemble the Cheesecake:

1. Pour half of the filling over the crust.
2. Spoon half of the rhubarb compote over the filling.
3. Add the remaining filling and swirl the rest of the compote on top using a skewer or knife.

Bake the Cheesecake:

1. Bake for 55-65 minutes, until the center is just set.
2. Turn off the oven, crack the door open, and let cool for 1 hour.
3. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.