Rhubarb Cheesecake Pie



Graham cracker crust
3/4 c. sugar
7 T. sugar
3 T. cornstarch
4 c. rhubarb, cut in 1" pieces
6 oz. cream cheese, softened
2 large eggs
1/2 tsp. vanilla
1 c. dairy sour cream

1. In a 2-3 quart pan, mix 3/4 c. sugar and cornstarch; add rhubarb and 1T. water. Stir often over medium heat until mixture comes to a full boil. Pour rhubarb mixture into crust.
2. With a mixer or a food processor, smoothly blend cream cheese, eggs, vanilla and 6 T. sugar. Pour mixture over rhubarb.
3. Bake at 350F., until filling appears set in center when pan is gently shaken, about 20 minutes. Mix sour cream with remaining 1 T. 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 to serve.

Barry Conway Recipe