Rhubarb Cheesecake

I have made this cheesecake a number of times and I made it yet again for my daughter's birthday..on her request. Brought it to her work place..I'm hearing it went over quite well! This is not what you would call low cal by any means but rather a delicious treat during fresh rhubarb season!

Ingredients:

Crust:

• 1 cup flour
• 3 tablespoons sugar
• 1/2 cup butter, softened

Rhubarb layer:

• 3 cups rhubarb, chopped
• 1/2 cup sugar
• 2 tablespoons flour

Cream cheese layer:

• 2 packages (250 grams/8 oz) cream cheese
• 1/2 cup sugar
• 2 eggs

Topping:

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Method:

1. Preheat oven to 425º.
2. Mix crust ingredients and pat into a 9" baking dish, should be at least 2" deep. You can use a 9" springform pan.
3. Bake for 10 to 12 minutes or just until it starts to brown. Remove from oven.
4. Reduce oven heat to 350º.
5. Mix rhubarb layer ingredients and spread over the crust.
6. Beat cream cheese and sugar until creamy. Add eggs one at a time and beat until well blended. Spread over the rhubarb.
7. Return to oven and bake for 35 minutes, until filling is set.
8. Whisk together topping ingredients until well blended and spread on cheesecake while still hot. 
9. Allow to cool completely in fridge before serving.
10. Keep refrigerated.

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