Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the rhubarb compote:
2 cups chopped rhubarb (fresh or frozen)
1/2 cup granulated sugar
1/4 cup water
For the cheesecake filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the topping:
Additional rhubarb compote
Fresh sliced strawberries (optional)
Whipped cream (optional)
Instructions:
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