In medium saucepan, mix together sugar and cornstarch. Stir in rhubarb and water. Heat over medium heat, stirring occasionally, until starting to bubble. Reduce heat and simmer for 6 to 8 minutes or until rhubarb is softened. Pour into bowl; let cool in refrigerator, about 15 minutes, stirring occasionally.

Crust: In medium bowl, mix together crumbs, sugar and butter; press evenly in 9-inch (23 cm) springform pan. Set aside.

Cheesecake: In large bowl with electric mixer, beat cream cheese, sugar and cornstarch until smooth. Beat in eggs, at low speed, one at a time. Add vanilla and sour cream; mix just until smooth. Pour half into crust. Spoon about half of the rhubarb mixture in dollops over top. Using knife, swirl rhubarb through cream cheese mixture. Repeat with remaining cream cheese mixture and rhubarb; swirl with knife.

Bake in 325°F (160°C) oven for about 1 hour or until almost set in centre. Remove from oven; run knife around edge to prevent cracking. Turn oven off. Return cheesecake to oven; let rest with the door ajar for about 2 hours. Remove to cooling rack and let cool completely. Cover and chill in refrigerator for at least 8 hours before slicing.