Submitted by: Joan

A great springtime (or anytime!) dessert for rhubarb lovers.

Ingredients

Crust:
1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar

Rhubarb Filling:
4 cups rhubarb, cut into 1/2 inch pieces
1/2 cup sugar
2 tablespoons orange juice

Cheesecake Filling:
3 packages (8oz/250g each) cream cheese, softened
1 cup sugar
4 eggs
2 tablespoons lemon juice
2 teaspoons vanilla
1 cup sour cream

Directions

Crust:

1. Combine butter, graham wafer crumbs and sugar. Press into the bottom of a springform pan.

Rhubarb Filling: 

1.  Combine rhubarb, sugar and orange juice in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer about 10 to 15 minutes, stirring frequently, until thickened. Set aside to cool (or put in the fridge).

Cheesecake Filling:

1. In beater bowl, combine cream cheese and sugar, and beat until smooth. Beat in eggs, one at a time, beating well after each addition.
2. Stir in lemon juice, vanilla, and sour cream.
3. Pour one third of the batter over the crust. Using a tablespoon, drop one half of the cooled rhubarb filling over batter. Top with one third of batter and drop the remaining rhubarb filling over. Top with remaining batter. Cut through gently with a knife to swirl the rhubarb filling.
4. Bake at 350 degrees F for 45 minutes. Turn off oven and leave cheesecake in closed oven for 1 hour. Remove to a rack to cool completely and refrigerate overnight.

Notes

You can use fresh or frozen rhubarb. If using frozen rhubarb it does not need to be thawed first.

This recipe is from Cheesecake.

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