Directions:

Prepare the Crust:

Preheat the oven to 325°F (165°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes. Remove from the oven and let it cool.

Make the Rhubarb Layer:

In a saucepan, combine chopped rhubarb, sugar, water, and lemon juice. Cook over medium heat until the rhubarb is soft and the mixture is thickened.

Stir in the cornstarch and cook for an additional 2 minutes until the mixture is thick and glossy. Let it cool.

Prepare the Cheesecake Layer:

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.

Mix in the vanilla extract and sour cream until well combined.

Assemble the Cheesecake:

Pour half of the cheesecake batter over the crust. Arrange the rhubarb slices on top of the batter, then pour the remaining cheesecake batter over the rhubarb layer.

Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove the cheesecake from the oven and let it cool completely on a wire rack.

Add the Topping:

In a small bowl, mix the sour cream, sugar, and vanilla extract. Spread the topping evenly over the cooled cheesecake.

Prepare the Rhubarb Jelly:

In a saucepan, combine rhubarb juice and sugar. Bring to a boil, then reduce the heat and let it simmer until the sugar is fully dissolved.

Remove from heat and stir in the unflavored gelatin until fully dissolved.

Allow the mixture to cool slightly before pouring it over the cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight before serving.