Recipe - Rhubarb Cheesecake Pie

1 cup Plus 3 tablespoons sugar
3 tablespoon Cornstarch
4 cup Rhubarb; (1inch pieces)
GRAHAM CRUST (RECIPE
FOLLOWS):
2 pack (small) (3 oz. each) cream
cheese
2 lg Eggs
One half teaspoon Vanilla
1 cup Sour cream

In a 2 to 3quart pan, mix Three fourths Cup sugar and cornstarch; add rhubarb and 1
tablespoon water. Stir often over medium heat until mixture comes to a full
boil. Pour rhubarb mixture into crust.

With a mixer or a food processor, smoothly blend cream cheese, eggs,
vanilla, and 6 tablespoons sugar; pour over rhubarb.

Bake in 350 oven until filling appears set in center when pan is gently
shaken, about 20 minutes. Mix sour cream with remaining 1 tablespoon sugar;
spread evenly over filling. Bake until topping is set when gently shaken,
about 5 minutes. Let cool, then cover and chill at least 2 hours or until
next day. Cut into wedges. Serves 9 to 12. Shirley Von Glendora, Calif.

Per serving: 262 cat; 4 g protein; 14 9 fat; 33 9 Carbo; 165 mg sodium; 67
mg chol.

Graham crust. In a blender or food processor, whirl 18 graham cracker
squares, broken into pieces, to make fine crumbs (you should have about 1
cup). Pour crumbs into a 9inch pie pan. Mix in 3 tablespoons melted butter
or margarine. Press mixture firmly over bottom and up sides of pan. Bake in
a 350 oven until darker brown at rim, 8 to 10 minutes.

Recipe by: Sunset Magazine (Feb. 1991) Posted to MCRecipe Digest V1 #740
by C4 c4@groupz.net on Aug 13, 1997