Preparation

Compote 

1. Add rhubarb, raspberries, sugar, zest and juice to a medium sized pot. Cook over medium heat, stirring occasionally. Cook for about 15 minutes. 
2. Once the rhubarb and raspberries have broken down, lower heat and continue to cook till the bubbles look big, thick and glossy. Remember this will thicken as it cools. Season with a pinch of salt to round out the flavor. Let cool to room temp before using, can be made ahead of time.  

Side Note: 

Strawberries also work great, if you prefer. 

 If raspberry seeds bother you, pass compote through a mesh colander while still hot. 

Crust 

1. Preheat oven to 350F.
2. Butter 8×8 baking dish and line with two strips of parchment paper.
3. In a bowl, mix graham cracker crumbs, sugar, and melted butter. In the palm of your hand press some of the mixture into a ball. If the ball falls apart when you open your hand, add a bit more melted butter. Mix in sesame seeds and almonds.
4. Evenly distribute the crust mix into your prepared baking dish. Using the bottom of a measuring cup, firmly press the mixture down to create an even compact base.
5. Place crust on the middle rack and bake for 10-12 minutes. Remove from the oven and let cool completely before adding in the fillings. 

Filling 

1. Using an electric mixer, beat cream cheese until smooth. Beat in honey, scraping down the sides occasionally. Add in the egg and beat until fully incorporated. Finally, beat in heavy cream, lemon juice and vanilla.
2. With a spatula, spread cream cheese mixture evenly over cooled crust. Spoon tablespoons of the compote on top, leaving some space in between each dollop. Run the tip of a butter knife through the mixture to create a marbled effect.
3. Bake at 350F until the top is set, about 20-25 minutes. Cool and refrigerate overnight for best results.
4. Before serving, top with fresh raspberries and toasted sliced almonds for a more decorated look.