Buttermilk Cheesecake with a Rhubarb Glaze

INGREDIENTS

For the crust

2 cups

chocolate wafer cookies

6 tbsp

melted butter

1/2 tsp

salt

For the filling

2 lb

cream cheese (softened)

1 1/4 cups

granulated sugar

large eggs (room temperature)

1/2 tsp

salt

2 tsp

vanilla extract

1 cup

buttermilk (room temperature)

For the rhubarb glaze

1 cup

rhubarb (cut into 1-inch pieces)

1/2 cup

water

1/4 cup

sugar

1/2

lemon (juice and zest)

1 tbsp

cornstarch