1. Prepare the pan: Preheat oven to 325°F (165°C). Wrap outside of a 9-inch springform pan with several layers of heavy-duty aluminum foil to prevent water seepage.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and mix until evenly moistened. Press mixture firmly into bottom and about 1 inch up sides of prepared pan. Bake for 10 minutes, then cool on a rack while preparing filling.
3. Make the filling: In a stand mixer fitted with paddle attachment, beat cream cheese on medium-low speed until smooth, about 2 minutes. Add sugar and beat until well combined. Add eggs one at a time, mixing on low speed just until each is incorporated. Mix in sour cream, vanilla, flour, and salt until just combined. Do not overmix.
4. Bake the cheesecake: Pour filling into prepared crust. Place springform pan in a large roasting pan. Place in oven and carefully add enough hot water to roasting pan to reach halfway up sides of springform pan. Bake until edges are set but center still jiggles slightly, about 70-80 minutes, or until center registers 150°F.
5. Cool gradually: Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour. Remove from water bath and run a knife around edge of cheesecake to loosen. Cool completely on a rack, then cover and refrigerate at least 6 hours or overnight.
6. Make the rhubarb topping: In a medium saucepan, combine rhubarb, sugar, orange juice, and zest. Bring to a simmer over medium heat and cook until rhubarb begins to soften, about 5 minutes. Stir in cornstarch mixture and simmer until thickened, about 2 minutes more. Remove from heat and cool completely.
7. Assemble: Spoon cooled rhubarb topping over chilled cheesecake, leaving a small border around the edge. Refrigerate until ready to serve.
8. Serve: Remove from refrigerator 30 minutes before serving. Release springform pan sides and transfer cheesecake to a serving platter. Slice with a clean, warm knife, wiping blade between cuts.

Notes:

• For the brightest pink color, choose the reddest stalks of rhubarb you can find
• Make sure all refrigerated ingredients are at room temperature before beginning
• Don’t open the oven door during baking
• The water bath is essential for preventing cracks and achieving that silky texture
• This cheesecake actually tastes better the day after it’s made

Storage Tips:

Store covered in the refrigerator for up to 5 days. The cheesecake (without topping) can be frozen for up to 1 month – wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before adding topping and serving.