Line an 8x8 or 9x9-inch baking pan with parchment paper.

Mix the graham cracker crumbs and melted butter in a bowl until evenly coated.

Press the mixture firmly into the bottom of the pan to form a crust.

Refrigerate the crust for at least 10–15 minutes while you prepare the filling.

In a saucepan over medium heat, combine the chopped rhubarb, sugar, and lemon juice.

Cook for 10–15 minutes, stirring occasionally, until the rhubarb softens and breaks down into a thick, jammy consistency.

Remove from heat and let the compote cool completely.

In a large bowl, beat the softened cream cheese until smooth and creamy.

Add sugar and vanilla extract; continue beating until fully combined and light.

Gently fold in the whipped cream or whipped topping until the mixture is smooth and fluffy.

Spread the cheesecake filling evenly over the chilled crust.

Spoon the cooled rhubarb compote over the top and spread gently.

Cover and refrigerate for at least 4 hours, or overnight, to fully set.

Lift the cheesecake out of the pan using the parchment.

Slice into 9 squares (or 12 smaller ones).

Serve chilled and enjoy!