Rhubarb Cheesecake Pie

Recipe Ingredients

1 cup	198g / 7oz	Plus 3 tablespoons sugar
3 tablespoons	45ml	Cornstarch
4 cups	948ml	Rhubarb - (1-inch pieces)
		Graham Crust (recipe Follows)
2		-- (3 oz each) cream cheese
2		Eggs (large)
1/2 teaspoon	2.5ml	Vanilla
1 cup	237ml	Sour cream

Recipe Instructions

In a 2- to 3-quart pan, mix 3/4 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 350F 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.

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 9-inch pie pan. Mix in 3 tablespoons melted butter or margarine. Press mixture firmly over bottom and up sides of pan.

Bake in a 350F oven until darker brown at rim, 8 to 10 minutes.

Source:
Sunset Magazine (Feb. 1991)

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