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The compote can be prepared ahead of time. The assembled cheesecake should be refrigerated for at least 5 hours before serving.
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For the rhubarb compote:
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In a medium saucepan, combine the rhubarb pieces and sugar. Cook over medium-low heat, stirring occasionally for 25-30 minutes, or until the compote is thick. Remove from heat and let it cool at room temperature for 30 minutes before transferring to an airtight container and placing in the fridge.
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Rhubarb compote will keep for about 2 weeks if refrigerated.
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For the cheesecake:
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Preheat your oven to 325 F and spray an 8-inch spring form pan with non-stick spray. Set aside.
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In a medium bowl, mix together the graham cracker crumbs and melted butter. Press it into the bottom of the prepared pan. Place it in the refrigerator to chill while you prepare the filling.
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In the bowl of your stand mixer, add the cream cheese. Beat for about 2 minutes, and then add each egg, one at a time. Make sure you fully incorporate each egg before adding the next. Add the sour cream and vanilla extract and mix again until smooth and creamy, scraping down the sides of the bowl when necessary. Mix for about 2 minutes total.
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Pour the filling into the prepared pan. Smooth out the top. Cover the bottom and sides of the spring form pan with foil to prevent leakage. Place the pan in a large roasting pan (or something similar) and fill with enough boiling water that it goes up about 1/4-1/2 way up the sides of the cheesecake pan.
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Put pans into the oven. Bake the cheesecake for 40-45 minutes or until slightly firm, but still jiggly. Remove from oven and remove the cheesecake from the pan of water. Let cheesecake cool in the pan for about 45 minutes and then cover, place it in the fridge and let it chill for 5-6 hours.
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When ready to serve, release the cheesecake from the pan by running an offset spatula around the edge to loosen. Top with rhubarb compote and fresh strawberries. Enjoy!
