In a medium saucepan, stir together strawberries, rhubarb, sugar, cornstarch and vinegar.

Heat mixture over medium-high heat, stirring occasionally, until fruit breaks down and gets jam-like. This should take approximately 3-4 minutes.

Pour mixture into a medium bowl set over a larger bowl of ice water. Allow compote topping to cool completely.

Preheat oven to 350° Fahrenheit.

Spray a 9-inch diameter springform pan with nonstick cooking spray. Place pan on a sheet pan. Set aside.

In a medium bowl, combine cookie crumbs and enough of the melted butter to form wet crumbs.

Press crumbs evenly over bottom and slightly up the sides of the springform pan.

Bake crust for approximately 10 minutes or until nice and brown. Cool.

In the bowl of an electric mixer using the paddle attachment, cream the cream cheese, sour cream and sugar on medium high speed until smooth.

Stop mixer occasionally and, using a rubber spatula, scrape down sides of bowl. Mixture should be smooth.

On medium speed, slowly add eggs and vanilla into cheese mixture. Mix until filling becomes smooth, stopping machine occasionally to scrape down the sides of the bowl with a rubber spatula.

Pour filling into cooled crust. Using an offset spatula, spread into an even layer.

Using a small spoon, dollop compote over cheesecake filling.

Using a small knife, drag compote through top of cheesecake filling to create swirls.

Using another small spoon, drop small amounts of preserves over compote.

Using a small knife, swirl preserves through the compote to look marbleized.

Bake cheesecake for approximately 25-30 minutes or longer and until cheesecake jiggles only in the center when gently shaken. You may need up to 10 more minutes longer in the oven depending on how hot your oven gets.

Allow cheesecake tart to cool on sheet pan. Refrigerate for several hours or until well chilled.

Unmold and cut into wedges.