Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

Stir the graham cracker crumbs and melted butter together in a small bowl. Pour it into the bottom of the springform pan and press it into the bottom and sides of the pan.

Bake the crust for 10 minutes and then set it aside to cool.

Cover the outsides of the pan with aluminum foil and wrap the pan with a crock pot liner. This will make sure water doesn't seep into the pan.

Add the strawberries to a food processor or blender and puree until smooth. Add the puree to a small saucepan and cook over medium heat. Once it starts to boil, reduce the heat to a simmer. Cook until the puree has thickened, about 20 minutes.

Set the puree aside to cool and start on the cheesecake filling. Reduce the oven to 300F.

In a large bowl, beat cream cheese, sugar and flour together until smooth. Add in the sour cream and puree. Mix to combine.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Pour the filling into the springform pan. Place the pan inside a larger pan and pour water into the outside pan until it goes halfway up the sides of the springform pan. Make sure that the water does not go above the crock pot liner.

Bake the cheesecake for 1 hour 10 minutes. The center should still be a bit jiggly. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.

Leave the cheesecake in the oven and crack open the oven door for 30 minutes. This helps the cheesecake cool slowly to avoid cracks.

Remove the cheesecake from the oven and water bath, wrap and refrigerate for 5 hours or overnight.

Place the rhubarb, honey and water in a medium sized saucepan over medium heat. Cook for 15-20 minutes, remove from heat and stir in the lemon juice.

Using an immersion blender or a stand blender, blend the mixture until completely smooth.

Place the gelatin in a small bowl and add the boiling water. Stir this together until the gelatin has dissolved. Add to the rhubarb puree and stir.

Top the cheesecake with the rhubarb mixture and spread evenly. Return the cheesecake back to the refrigerator for at least 3 hours or overnight.

Cheesecake is best stored in the refrigerator, well covered, and eaten within 3-4 days.