Prepare Rhubarb Jam: In a medium saucepan, combine chopped fresh rhubarb, sugar, vanilla extract, lemon juice, and a pinch of salt. Cook over medium heat for 15–20 minutes, stirring occasionally until thickened. Chill the jam in the refrigerator.

Make Crust: In a large mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a lined 9-inch baking dish and freeze for at least 30 minutes.

Bloom Gelatin: In a small saucepan, heat ½ cup of heavy cream until warm. Stir in gelatin powder, allowing it to dissolve completely. Cool to room temperature.

Whip Cream: Whip the remaining heavy cream until soft peaks form, then refrigerate until ready to use.

Make Filling: Blend room-temperature cream cheese, sugar, vanilla extract, and a pinch of salt until smooth. Fold in cooled gelatin and rhubarb puree, then gently fold in whipped cream.

Assemble: Pour the filling over the crust and swirl in reserved rhubarb puree. Cover with plastic wrap and refrigerate for at least 3 hours.

Serve: Allow cheesecake to sit at room temperature for 10–15 minutes before slicing. Use a warm knife for clean cuts.