For the Crust:

•1 1/2 cups graham cracker crumbs

•1/4 cup granulated sugar

•6 tablespoons unsalted butter, melted

For the Cheesecake Layer:

•16 oz cream cheese, softened

•1/2 cup granulated sugar

•2 large eggs

•1 teaspoon vanilla extract

•1/4 teaspoon salt

For the Rhubarb Topping:

•2 cups fresh rhubarb, diced into 1/4-inch pieces

•1/3 cup granulated sugar

•2 tablespoons water

•1 tablespoon cornstarch

•1 tablespoon lemon juice

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Prepare pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
Make crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into bottom of prepared pan. Bake for 10 minutes.
Make rhubarb topping: While crust bakes, combine rhubarb, sugar, water, cornstarch, and lemon juice in a saucepan. Cook over medium heat for 8-10 minutes, stirring frequently, until rhubarb breaks down and mixture thickens. Set aside to cool slightly.
Prepare cheesecake layer: In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until combined. Add eggs one at a time, then vanilla and salt, beating just until smooth.
Assemble: Pour cheesecake mixture over hot crust. Drop spoonfuls of rhubarb mixture over the cheesecake layer and use a knife to create swirls.
Bake: Bake for 25-30 minutes until center is almost set but still slightly jiggly.
Cool: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Serve: Use parchment overhang to lift bars from pan. Cut into squares with a sharp knife, wiping clean between cuts.