• Preheat the oven to 350 °F. Line the bottom of a 9" cake pan or springform pan with a parchment paper round. If you're using a spring form pan wrap the outside of the pan with a piece of aluminum foil to cover the bottom and sides.

To make the Crust

• In a small bowl, combine 6 oz graham cracker crumbs, 2 oz granulated sugar and ½ teaspoon ground cinnamon. Pour 3 oz butter (melted) over the crumbs and toss to combine. Dump the crumbs into the cake pan and press to an even layer. Bake the crust for 10 minutes until fragrant and lightly browned. Reduce the oven temperature to 325 °F.

Make the cheesecake batter

• Toss 8 oz rhubarb with 2 oz granulated sugar and 2 oz water in a small sauce pan. Heat on medium high until the juice starts to boil. Reduce the heat to medium low, cover and simmer for 10 minutes until the rhubarb is very tender. Transfer to a small bowl and put it in the refrigerator or freezer to chill while you make the cheesecake batter.
• Combine 16 oz cream cheese and 6 oz granulated sugar in a mixing bowl. Mix on medium speed to combine, scraping the bowl and beaters often to avoid lumps.
• Once the mix is smooth, add 8 oz sour cream and 1 teaspoon vanilla extract. Scrape the bowl. Whisk together 3 large eggs and add them in two stages, scraping well after each addition. Mix just until the eggs are combined. Fold in the cooked rhubarb until about 3/4 combined, leaving streaks of compote swirled in the batter.
• Pour the batter into the cake pan. Set the pan into a sheet pan or roasting pan. Set the pan into the middle rack of the oven and pour water to come at least ½ way up the side of the cake pan.
• Bake until the cake softly jiggles as a mass when the pan is shaken, about 50 minutes.
• Remove from the oven and cool for 10 minutes. Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools). Refrigerate at least 4 hours or overnight.

Roasted Rhubarb Topping

• Preheat the oven to 350 °F. Arrange 16 oz rhubarb stalks in a single layer on a sheet pan. If they are very long cut them into 10" lengths.
• Sprinkle 4 oz granulated sugar evenly over the rhubarb. Drizzle 2 oz water over the rhubarb and sugar. Roast the rhubarb until it is soft but still holds its shape, turning with tongs every 5 minutes so they roast evenly. Drizzle a little water as needed to keep the rhubarb slicked with syrup and not dried out. Total time about 15 minutes depending on the thickness of the stalks.
• Remove the tray from the oven and allow the rhubarb to cool completely. Wrap the tray and chill the rhubarb until you're ready to assemble the cake.

Assembly

• Remove the cold cheesecake from the refrigerator. If you used a spring form pan run a knife around the edges of the cake and release the pan.
• If you used a regular cake pan, set the cold cake pan into a bowl of very hot water for 20-30 seconds to release the sides. Run a warm knife around the sides of the cake. Place a plate or cardboard cake circle covered with plastic wrap on top of the cake pan. Immediately flip the cake over and remove the pan. Flip the cake over onto a serving plate.
• Arrange the roasted rhubarb strips across the top of the cake. Use a scissor to trim any overhanging rhubarb. Warm ½ cup apricot preserves and brush the rhubarb lightly.
• Whip 4 oz heavy cream with 1 tablespoon confectioner sugar. Use a piping bag fitted with a star tip to pipe a border around the edge of the cake.