Rhubarb Cheesecake

By á-47

Ingredients

• CRUST
• 1 stick butter
• 1 pkg. Keebler cinnamon Grahams, finely ground
• .
• FILLING
• 2 pkg. light cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 Tbsp. flour
• 1 tea. lemon rind (optional)
• 3/4 cup rhubarb sauce
• 4 stalks rhubarb
• 1/4 cup sugar
• 3 Tbsp Triple Sec
• 1 Tbsp. flour
• .
• TOPPING
• 3/4 cup rhubarb sauce
• 1 cup sour cream
• sugar, if desired

Preparation

Step 1

CRUST: put graham crackers in a food processor and process until finely ground. Melt butter in microwave. Combine in a 9" springform pan. Press crumbs evenly over bottom. Bake at 325 degrees for about 10 minutes. Cool

RHUBARB SAUCE: Chop 4 stalks rhubarb and put into a medium saucepan. Add about 3 Tbsp. water and cook over low heat until very soft. Remove from heat and mash. Add about 1/4 cup sugar, 3 Tbsp. Triple Sec and 1 Tbsp flour; mix well. Put back on stive and stir until thickened. Cool

Topping: combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping.

CHEESECAKE: In food processor combine cream cheese, sugar, eggs, flour, lemon rind, and rhubarb sauce; blend until smooth. Pour over crust and bake about 50 minutes (or until cake barely moves when shaken) at 325 degrees. Turn oven off and leav cake in the oven another 10 minutes. Cool.

When cheesecake is cool top with the rhubarb/sour cream mixture and refrigerate 2 hours.

Serve with whip cream.