Prepare the crust: Place graham crackers in a food processor and process until the mixture becomes fine crumbs. Place the crumbs in a bowl, and mix with the melted butter and salt. Line a 9"x9" pan with parchment paper and then press the crumbs into the pan to form an even crust. Place the crust in the freezer until the other ingredients are ready.

Place the 1/2 cup of cream and gelatin into a small saucepan, heat over medium heat and stir to dissolve the gelatin. Once the gelatin is dissolved, remove the mixture from the heat and set aside.

Using a large stand mixer, whip the cream cheese until it is smooth and then add the sugar and beat together. Add the vanilla and salt and mix thoroughly. Add the gelatin mixture and mix thoroughly.

Pour the remaining 1 1/4 cups of cream into a large mixing bowl and whip until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Pour the cream cheese mixture over the crust and smooth it with an offset spatula. Place the cheesecake in the refrigerator while preparing the rhubarb.

Slice the rhubarb into even (approximately 1/4 to 1/2 inch) slices and lay the slices out on a baking sheet (it makes for easier cleanup if you lay them out on top of parchment paper). Sprinkle the sugar and apple juice on top of the slices. Roast them at 400 degrees for 12 to 15 minutes, or until soft (don't let them burn). Let the slices cool, then arrange them on top of the cheesecake. Return the rhubarb cheesecake to the refrigerator. When ready to serve, lift the cheesecake out of the pan with the parchment paper and serve on a platter.