Prepare the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool completely while preparing the filling.

Make the rhubarb topping: In a medium saucepan, combine chopped rhubarb, 1/2 cup sugar, and water. Bring to a simmer over medium heat. Cook for about 8-10 minutes until rhubarb is tender but not mushy. Stir in the cornstarch slurry and cook for 1 minute until thickened. Remove from heat and let cool completely.

Prepare the filling: Beat the softened cream cheese in a large bowl until completely smooth and creamy (about 3 minutes). Gradually beat in the 1.5 cups of sugar until well combined. Beat in the vanilla extract and sour cream.

Incorporate eggs: Beat in the eggs one at a time, mixing only until just incorporated after each addition. Do not overmix once eggs are added, as this can cause cracking. Pour the filling over the cooled crust.

Bake the cheesecake: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (prepare for a water bath). Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set and only a slight wobble remains in the center.

Cool and chill: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and let cool to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight.

Serve: Before serving, spread the cooled rhubarb compote evenly over the chilled cheesecake. Carefully remove the sides of the springform pan.