Directions

1. For the compote: Combine the rhubarb, strawberries and sugar in a pot and place over high heat. Stir occasionally until the fruit releases some liquid and it starts to boil. Reduce the heat to medium and continue to cook, stirring occasionaly, until the rhubarb is tender and the juices have thickened substantially, about 10 minutes. Transfer to a bowl and chill completely.
2. Heat your oven to 325ºF / 165°C.
3. Prepare a 23-cm / 9″ springform pan by wrapping a piece of aluminum foil over the base before placing it in the pan and snapping it shut.
4. Prepare the crust. Combine the graham wafer crumbs, butter and sugar in a bowl and stir until well-combined. Pour the mixture into the spring-form pan and press it down in an even layer on the bottom and about 1″ up the sides. Set aside.
5. Use the paddle attachment in a stand mixer to mix the cream cheese, sugar, flour, and salt on medium until smooth. Scrape the sides down a couple of times to make sure all of the cheese is mixed in. Add the vanilla, whipping cream, and sour cream and mix well. Add the eggs and mix on medium until just incorporated.
6. Pour half of the cheesecake batter into the pan over the graham wafer crust. Take 1/2 a cup of the chilled strawberry rhubarb compote and gently drop spoonfulls of it in a few spots over the cheesecake batter. Run a knife through the spoonfuls of compote to gently swirl into the cheesecake batter. Pour the remaining cheesecake batter into the pan, then add another 1/2 cup of compote in spoonfuls in several spots, running a knife through to swirl the compote into the cheesecake.
7. Bring 6 cups of water to a boil in a kettle. Take two sheets of aluminum foil and place the cheesecake pan on top of the sheets. Bring the aluminum up the sides of the pan, then place the springform pan in a roasting or baking dish and place on the middle rack of your oven. Carefully pour the boiling water into the roasting/baking dish so that it comes half-way up the sides of the springform.
8. Bake the cheesecake for 1 1/2 hours, then turn the oven off and leave the cheesecake in the oven for another hour. Let the cheesecake cool to room remperature. Refrigerate the cake until completely chilled.
9. Once chilled, run a thin-bladed knife around the outter edge of the cheesecake then carefully release the spring on the pan. Remove the outer ring. Transfer the cake from the pan base to a serving plate.
10. Whip the whipping cream and icing sugar on medium, until stiff peaks form, being careful not to over-whip it (if you go beyond stiff peaks it will separate and turn into butter). Use an offset spatula to transfer half of the the whipped cream to the cheesecake and spread an even layer over the whole cheesecake. Transfer the remaining whipped cream to a pastry bag with a decorative tip in it and pipe around the top edge of the cake. Carefully spoon the rest of the strawberry rhubarb compote in the centre of the piped whipped cream.
11. Enjoy!