Preheat the oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan tightly in heavy-duty aluminum foil for a water bath. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the bottom of the prepared pan. Bake for 10 minutes; let cool slightly.

Prepare the rhubarb compote: In a small saucepan, combine chopped rhubarb, 1/2 cup sugar, water, and lemon zest. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb is tender, about 8-10 minutes. Remove from heat and set aside to cool completely.

Make the filling: In a large bowl, beat the softened cream cheese until completely smooth, scraping down the sides. Gradually beat in 1 1/2 cups of sugar until light and fluffy. Beat in the vanilla, then the sour cream.

Add the eggs one at a time, beating on low speed just until incorporated after each addition. Do not overmix. Pour the filling over the cooled crust in the springform pan.

Bake the cheesecake in a water bath: Place the foil-wrapped pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-75 minutes. The edges should be set, but the center should still have a slight jiggle.

Cool the cheesecake slowly: Turn off the oven, prop the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. Remove from the water bath and foil, then let cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.

To serve, carefully run a thin knife around the edge before releasing the springform collar. Spoon the cooled rhubarb compote generously over the top of the chilled cheesecake.