Rhubarb Cheesecake

Prepare the Crust: Preheat oven to 325°F. Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with heavy-duty aluminum foil. Pulse cookies, butter, and sugar in a food processor until finely crumbled, about 15 pulses. Press cookie mixture evenly in bottom and 1 inch up sides of springform pan. Bake in preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes. 

Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer on medium speed, using the paddle attachment, until creamy, 1 to 2 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add eggs, 1 at a time, beating after each addition. Add egg yolks, 1 at a time, beating after each addition. Beat in zest, juice, and vanilla on low speed just until combined. Pour into prepared pan (it will be full); place in a roasting pan filled with enough water to reach halfway up the springform pan. 

Bake in preheated oven until center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 15 minutes. Transfer to a wire rack; cool completely, 2 hours. Cover with aluminum foil; chill 8 to 12 hours. Run a knife around outer edge; remove sides of pan. 

Prepare the Compote: Stir together rhubarb, sugar, and lemon juice in a small saucepan; let stand, stirring often, until rhubarb releases some liquid, about 10 minutes. Bring rhubarb mixture to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain and a syrupy sauce forms, about 10 minutes. Remove from heat, and let cool completely, about 30 minutes. Cover and chill until ready to use. Top Cheesecake with chilled Compote, leaving a 1-inch edge around top.