Rhubarb Cheesecake

It is essential that the eggs, sour cream, and cream cheese start at room temperature if you want to make a successful cheesecake. I achieved my design by spooning 8 equal dollops of the rhubarb mixture on top (placing one in the middle) and then making smaller dollops in between the 8. I then used a wooden skewer to pull through the dollops (like cutting a pie), staying above the graham cracker crust. I then pulled the skewer through the dollops in three concentric circles.