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Preheat oven to 350°F. In a medium saucepan, combine rhubarb, 1/3 cup sugar and the orange juice. Bring just to a boil; reduce heat. Cook, uncovered, for about 5 minutes or until rhubarb is tender, stirring occasionally; set aside.
In a heavy small saucepan, melt white chocolate over very low heat, stirring occasionally. Set aside to cool.
In a medium bowl, combine crushed graham crackers and melted butter. Press the crumb mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan. Wrap the outside of the springform pan securely with heavy foil. Set aside.
In a very large bowl, beat cream cheese, sour cream, the remaining 1/2 cup sugar, cornstarch, vanilla and salt with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until combined after each addition. Gradually beat in the melted white chocolate until combined.
Pour half of the filling into the crust-lined pan. Spoon 1 cup of the rhubarb sauce over the filling, spreading evenly. Top with the remaining filling. Spoon the remaining rhubarb sauce over the filling. Using the back of a spoon, gently swirl the rhubarb mixture into the filling.
Place the springform pan in a large roasting pan. (Make sure there is at least 1 inch between springform pan and edges of roasting pan.) Place roasting pan on oven rack. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
Bake for 1 1/2 to 2 hours or until the edges are firm and the center appears nearly set when lightly shaken. Check the water level every 30 minutes, adding more water if needed. Carefully remove the cheesecake pan from the water bath; transfer to a wire rack and cool for 15 minutes. Remove foil. Loosen cheesecake from sides of pan by carefully running a knife around the edge of the pan. Cool cheesecake for 30 minutes more. Remove sides of pan and cool completely. Cover with plastic wrap and chill for at least 4 hours before serving.
If you like, just before serving, pipe rosettes of whipped cream on the top of the cheesecake and garnish with white chocolate curls and mint. Cut into wedges.