In a large sauces pan add all the compote ingredients chopped strawberries, rhubarb, sugars, minute tapioca, butter and salt. Cook over medium low heat until soft about 20 minutes. Stir occasionally to prevent sticking.
Once the fruit is soft and cooked, transfer to a bowl, cover in plastic wrap and let cool until your ready to bake your cheesecake.
Preheat your oven to 350 F and butter a 10 inch spring form pan.
In a medium bowl add the 2 cups of graham wafer crumbs and the sugar.
Stir to distribute the sugar and make sure their are no lumps. Drizzle with the melted butter and stir again until all the crumbs at coated.
Line the bottom of the buttered spring form pan with your graham crust and pat into place, making it as smooth as possible. I use the back side of a tablespoon to flatten the crust as much as possible. Bake in the 350 F oven for 20 minutes. Remove from the oven and let the crust cool. You can go ahead and turn your oven off as well.
While the crust cools, prepare the whipped cream. Whip the cream until light and fluffy, place in a bowl, and put in the fridge.
In the bowl of your stand mixer fitted with the paddle attachment add the cream cheese, beat with the paddle attachment until soft and fluffy, about 2 min.
Add the sugar and vanilla and continue beating for another 2 minutes. Scrape down the sides of the bowl and beat for another minute.
Fold in the sour cream.
Fold in the whipped cream to add light volume.
Fold in cooled compote.
Pour your filling on top of the graham cracker crust, smooth the top. Cover and let chill in the fridge for 4 hours until set. Its better if you can leave it to set overnight.
To serve spoon some of the rhubarb compote over the top.