Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

In a bowl, mix melted butter with graham cracker crumbs until well combined.

Press this mixture firmly into the bottom of the pan to form an even layer.

In a saucepan over medium heat, combine chopped rhubarb, sugar, and a splash of water.

Cook until rhubarb softens, about 5-7 minutes, stirring occasionally until juicy and fragrant.

In a large bowl, beat cream cheese until smooth.

Gradually add sugar and eggs while mixing well after each addition.

Fold in vanilla extract gently with a spatula until just combined.

Gently fold diced strawberries into your cheesecake mixture along with cooled rhubarb.

Pour the cheesecake filling over the crust in your prepared pan.

Bake for 45-50 minutes or until set but slightly jiggly in the center.

Let cool completely before refrigerating for at least two hours to set properly.