Preheat your oven to 350°F. While it heats, combine the crushed graham crackers, melted vegan butter, 1/4 cup sugar, and salt in a bowl, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer. I like to use the bottom of a measuring cup to really pack it down—this prevents a crumbly crust when you slice the finished cheesecake. Set the crust aside while you move to the next steps.

In a medium pot, combine the sliced rhubarb, quartered strawberries, 3/4 cup sugar, and lemon juice. Cook over medium-low heat, stirring occasionally, for 12-15 minutes until the fruit breaks down and the mixture thickens to a jam-like consistency. You'll know it's ready when a spoon dragged through the mixture leaves a brief trail. Remove from heat, stir in 2 tsp vanilla, then transfer to a bowl and let cool to room temperature—this takes about 15-20 minutes. I find that cooking the fruit down first helps it integrate beautifully into the cheesecake rather than creating a soupy layer.

Using a stand mixer or hand mixer, beat the room-temperature vegan cream cheese for about 2 minutes until creamy and smooth, scraping down the bowl as needed. Add the 1.25 cups sugar and continue beating for another 2-3 minutes until light and fluffy. In a small bowl, whisk together the cornstarch, lemon zest, and a pinch of salt. Add the vegan yogurt and 1 tbsp vanilla to the cream cheese mixture and beat until combined. Sprinkle the cornstarch mixture over the batter and fold it in gently with a spatula until just combined—don't overmix, as this helps keep the cheesecake tender.

Pour half of the cheesecake batter from Step 3 into the prepared crust, spreading it into an even layer. Spoon half of the cooled fruit mixture from Step 2 over the batter, then repeat with the remaining batter and the remaining fruit. Using a thin knife, gently swirl through the layers to create a marbled effect, but don't overwork it—3-4 swift motions is plenty. The restraint here prevents the filling from becoming too mixed, preserving those beautiful swirls when you slice.

Place a shallow baking pan filled with about 1 inch of hot water on the lower oven rack—this is your water bath, which ensures gentle, even cooking and prevents cracking. Carefully place the springform pan on the middle rack. Bake for 60 minutes; the cheesecake is done when the edges are set but the center still has a slight jiggle (about 1-2 inches in the middle should wobble gently when you tap the pan). Remove from the oven and let it cool on a wire rack for 1 hour at room temperature, which helps prevent cracking as it sets.

Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight. This resting period allows the flavors to meld and the texture to firm up properly. Run a thin, warm knife around the edges before releasing the springform to serve. Slice with a hot, wet knife for clean cuts—this small step makes a huge difference in presentation.