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1
For the Crust: preheat oven to 325F.
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2
Prepare a 9-inch spring form pan with cooking spray.
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3
In the base of a food processor, pulse together the crust ingredients until the cookies are fine crumbs and the ingredients have incorporated.
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4
Press evenly into the bottom of the prepared pan.
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5
Bake for 10 minutes.
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6
Remove from oven and allow to cool completely while preparing the filling.
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7
Once cooled, wrap the outside and bottom with two pieces of heavy duty aluminum foil.
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8
For the Filling: beat together the cream cheese and sugar until fluffy, about 5 minutes.
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9
Beat in one egg at a time, making sure to incorporate fully between each addition.
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10
Add the salt and vanilla extract and buttermilk.
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Mix just until combined.
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12
Pour the batter over the prepared, cooled crust.
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13
Place the cheesecake inside a roasting pan.
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14
Transfer the pan to the preheated oven.
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15
Carefully pour warm water into the roasting pan until it reaches halfway up the sides of the spring form.
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16
Cook until just slightly jiggly in the center, about an hour and 15 minutes.
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17
Meanwhile, make the rhubarb glaze.
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Combine all the ingredients in a medium pot.
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Whisk to combine until smooth.
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Bring to a boil and reduce to a simmer.
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Cook, stirring occasionally, until the mixture has thickened and the rhubarb is tender, about 15 minutes.
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22
Blend until smooth and cool to room temperature.
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23
Remove cheesecake from oven and place spring form gently on a cooling rack.
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24
Cool to room temperature.
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25
Pour the cooled glaze over the top of the cooled caked.
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26
Place in the refrigerator for at least 2 hours.
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27
Tip: switch up the rhubarb glaze with a different flavor, such as strawberry!
