Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract, mixing until well combined. Pour the filling over the crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed. Remove from oven and let cool.

In a saucepan, combine chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat until the rhubarb is tender and the mixture thickens, about 10-15 minutes. Let cool slightly.

Once the cheesecake has cooled, pour the rhubarb topping over the cheesecake. Refrigerate for at least 2 hours before serving.