Press crust mixture onto bottom and 1 inch up sides of 9- or 10-inch springform pan. Bake 15 minutes; remove from oven. Reduce oven temperature to 350°F. 

Meanwhile, combine 1/3 cup sugar, water and cornstarch in 2-quart saucepan. Stir in strawberries and rhubarb. Cook over medium heat, stirring constantly, until mixture comes to a full boil (5 to 7 minutes). Continue cooking, stirring constantly, until thickened (2 to 3 minutes); remove from heat. 

Place cream cheese in large bowl; beat at high speed until light and fluffy. Continue beating, adding 1 egg at a time and scraping bowl often, until well mixed. Reduce speed to low. Add all remaining cheesecake ingredients; continue beating, scraping bowl often, until well mixed. 

Spoon half of cheesecake mixture over cooled crust. Spoon half of filling over cheesecake mixture; swirl with knife. Top with remaining cheesecake mixture. Spoon remaining filling over cheesecake; swirl with knife. Bake for 60 to 75 minutes or until center is just set. (If browning too quickly, loosely cover with aluminum foil.) 

Loosen sides of cheesecake from pan by running knife around inside of pan. Cool in pan 2 hours. Cover; refrigerate 8 hours or overnight. Remove sides of pan. Store refrigerated.