Cooking the rhubarb sauce: In a sauce pan, combine rhubarb, strawberries, Gentle Sweet, and 1/4 cup water. Cook for 20 minutes. Soften gelatin in the remaining 1 tablespoon water for 5 minutes. Whisk the softened unflavored gelatin into the strawberry rhubarb mixture. Cook for 3 minutes. Set the mixture in the fridge to cool.

Preparing the crust: Preheat the oven to 350 degrees F. Finely crush the cookies. In a mixer bowl combine the crushed cookies and softened butter. Mix well. Press the crumbs in a 9-inch cheesecake pan. Bake for 10 minutes.

Preparing the cheesecake: In a mixer bowl beat cream cheese until fluffy. Add vanilla, Gentle Sweet, and baking blend. Mix well. Add eggs, one at a time, mixing well between each addition. Add the sour cream. Mix lightly.

Assembling the cheesecake: Pour 1/2 of the cheesecake batter on top of the prepared crust. Place spoonfuls of strawberry rhubarb mixture on top of the cheesecake batter. Add the remaining cheesecake batter. Drop the remaining strawberry rhubarb mixture on top of the batter. Swirl through the batter with a knife.

Baking the cheesecake: Preheat the oven to 300 degrees F. Place a pan of water on the bottom rack. Place the cheesecake on the rack above the pan of water. Bake for 1 hour and 10 minutes. Turn the oven off. Prop the oven door open about 1 inch. Cool for the cheesecake in the oven for 1 hour. Remove the cheesecake and cool at room temp for 4 hours. Refrigerate.