Set the oven to 330.
Cut the rhubarb and strawberries into 1 inch pieces.
Add the fruit to a pot with the sugar and the lemon juice. Boil and simmer for 15 minutes, until thick.
Once thick, cool. Set aside a 1/2 cup and jar the rest.
Crumble the gluten free graham crackers. Mix with melted butter. Then, line an 8x8 pan with parchment paper. Press the crust into the pan. Chill for 10 minutes.
Whip and soften the cream cheese, then add in the sugars and vanilla.
Once soft, and lump free, add in the eggs. Mix well.
Layer by taking 1/2 of the cheesecake mixture and add in 1/2 cup of the jam you set aside.
Pour in 1/2 of the plain cheesecake mix on top of the crust. Top with 1/2 of the cheesecake jam mix. Swirl. Repeat.
Bake in the oven at 330 degrees for 33-37 minutes.
Once it's out, let it cool before cutting. Freeze for clean cuts. Eat up and enjoy!