1. Prepare the strawberry rhubarb compote. In a small pot, combine together the rhubarb, diced strawberries, and sugar. Place the pot on the stove over low-medium heat and cook, stirring continuously, until the fruit begins to release liquid. Allow the mixture to simmer for about 10 minutes before removing the pot from the burner and cooling for 10-15 minutes. Blend the mixture in a blender until smooth or use an immersion blender. Set it aside. 
2. Prepare the graham cracker crust. Heat the oven to 350 F. Combine the melted butter with the graham cracker crumbs and sugar. Stir the mixture until the crumbs are completely coated with melted butter (they look “wet”). Empty the crumbs into a 9″ or 10″ springform pan, pressing down with the back of a measuring cup or spoon, packing the crumbs firmly into the bottom and up the sides of the pan, about 1″. 
3. Place the pan in the preheated oven for 10 minutes before removing and allowing it to cool while you prepare the cheesecake filling.
4. Prepare the filling. Place the room temperature blocks of cream cheese, along with the granulated sugar, into the bowl of a stand mixer fitted with the paddle attachment. You could also use a handheld mixer for this part. Mix the cream cheese and sugar on high until fully whipped, about 2 minutes. You may also need to scrape down the sides of the bowl from time to time. 
5. With the mixer running on low, add in the eggs, one at a time, mixing in between. Once mixed, add in the Greek yogurt and vanilla extract. Scrape down the bowl a few times to ensure everything gets thoroughly mixed. 
6. Empty half of the cream cheese mixture into the pre-baked crust. You don’t have to be exact, just eyeball it! Then, drop in about 5-6 large tablespoons of the cooled strawberry rhubarb compote that you had prepared earlier. It should be about 1/3 cup. Use a spatula or knife to gently swirl it around. Empty the remaining cream cheese mixture on top of this, followed by an additional 1/3 cup of the compote, swirling it again in the same way. Save any leftover compote in the fridge to serve on top of the finished cheesecake. Gently tap the sides of the pan to release any air bubbles.
7. Place the springform pan into a slightly larger pan, then place both pans into another pan.****  Pour boiling water into the last pan until about 1/2″ high, then place the cheesecake into the oven to bake. Bake the cheesecake for 1 hour and 5-10 minutes. At the 1 hour mark, check the cheesecake by opening the oven door and giving the cheesecake a slight shake. The centre of the cheesecake should wiggle slightly, but if it looks very wet and jiggly, bake the cheesecake for another 10 minutes. Turn off the oven and open the oven door just a crack. Allow the cheesecake to cool down in the oven this way for 1-2 hours, before removing it from the oven and allowing it to cool at room temperature for another 1-2 hours. Wrap the cooled cheesecake in plastic wrap and place it in the fridge for 4-6 hours to completely firm up.
8. When you’re ready to serve, remove the cheesecake from the fridge and run a knife gently around the edge of the cake, between the cake and the pan. Cut the cheesecake into slices using a very sharp knife, rinsing the knife in between slices. Place the cheesecake on a plate and top with extra strawberry rhubarb compote, sliced strawberries, and even whipped cream. 

Leftover cheesecake can be stored in the fridge, in an airtight container, for 3-4 days, or in the freezer, for up to 2 months. Thaw the cheesecake overnight in the fridge.

If you think you’ll have leftovers, top the cheesecake slices before serving, rather than decorating the entire cheesecake, as any fresh fruit may get soggy after one day.