Recipe - Rhubarb Crisp Cheesecake

CRUST
1 One half cup Vanilla wafer crumbs
1/3 cup Butter, melted
One half teaspoon Cinnamon

FILLING
500 g Cream cheese
One half cup Granulated sugar
2 Eggs
One fourth cup Whipping cream
1 tablespoon Orange rind, grated
1 teaspoon Vanilla
2 tablespoon Allpurpose flour
Rhubarb Topping:
4 cup Rhubarb, chopped
1/3 cup Brown sugar, packed
1/3 cup Granulated sugar
1 teaspoon Cinnamon

CRISP TOPPING
One half cup Allpurpose flour
1/3 cup Brown sugar, packed
1 teaspoon Cinnamon
One fourth cup Butter
1 tablespoon Powdered sugar

Crust: In bowl, combine wafer crumbs with butter and cinnamon. Press into
foillined 9 inch square pan.

Filling: Beat cream cheese until smooth; beat in sugar, eggs, cream, orange
rind and vanilla until smooth. Sprinkle with flour; beat in well. Pour over
crust. Bake in 350¡ F oven for 30 to 35 minutes or until top of cake is
just set. Let cool for at least 10 minutes.

Rhubarb Topping: Meanwhile, in large saucepan or Dutch oven, combine
rhubarb with brown and granulated sugars and cinnamon. cook over
mediumhigh heat for 15 to 25 minutes or until rhubarb is thick and saucy.
Spread over cooled cheesecake.

Crisp Topping: Combine flour with sugar and cinnamon. Cut in butter until
crumbly. Sprinkle over rhubarb. Broil, watching closely, just until golden
brown. Let cool. Dust with icing sugar. Chill thoroughly, about 6 hours.

Per serving: 699 Calories; 44g Fat (56% calories from fat); 9g Protein; 70g
Carbohydrate; 160mg Cholesterol; 423mg Sodium

NOTES : This dessert can be made ahead and frozen for up to 2 weeks. If
you can't find fresh rhubarb, use frozen.

Recipe by: Canadian Living, April 1989 Posted to Bakery Shoppe Digest147 by
Kim krobb@summer.com on Jul 6, 1997