In a medium saucepan, combine the chopped rhubarb, 1/2 cup of granulated sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the rhubarb is soft and has released its juices. Remove from heat and let cool completely.

In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom. Then, heat it in the microwave for about 10 seconds until dissolved. Set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese with the remaining 1/2 cup of granulated sugar and vanilla extract until smooth and creamy.

In another bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Add the dissolved gelatin and almond extract to the cream cheese mixture and fold gently until fully incorporated.

In serving glasses or bowls, layer the rhubarb mixture and the cheesecake cream mixture. Start with a layer of rhubarb, followed by a layer of cheesecake cream, and repeat until the glasses are filled.

Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

When ready to serve, sprinkle graham cracker crumbs on top for added texture.