RHUBARB SWIRL CHEESECAKE
1 box (9 ounces) chocolate wafer cookies
1/2 teaspoon cinnamon
1/2 cup melted butter or margarine
1 cup reduced rhubarb sauce (see recipe that follows)
12 ounces regular or low-fat cream cheese (room temperature)
2 eggs
1/2 cup minus 1 tablespoon sugar
1 teaspoon vanilla extract
Crush chocolate wafer cookies to make 2 cups. (Most of the 9-oz. box will be needed.) In a bowl, mix together
crushed cookies with cinnamon and butter until thoroughly blended.
Press into 9- or 10-inch deep dish pie pan, covering bottom and sides and bringing crumbs up evenly to the rim. Chill in refrigerator before filling. Meanwhile prepare rhubarb sauce. When ready to bake, preheat oven to 350°.
Prepare filling:
Using mixer, beat cream cheese, eggs, sugar and vanilla together in bowl until smooth and creamy. Pour into
prepared crust.
Gently place dollops of rhubarb sauce on top of mixture and swirl into the cheese mixture with table knife. Bake in preheated oven 25 to 30 minutes, or until outer edge is firm but center is not quite set. Cool, then chill at least six hours before serving.
RHUBARB SAUCE
3 cups chopped fresh rhubarb
4 tablespoons water
4 tablespoons sugar
Combine rhubarb, water and sugar in small saucepan, cover and bring to a boil. Reduce to simmer and cook,
stirring occasionally, until rhubarb softens and breaks down.
Uncover and cook, stirring occasionally, until sauce is reduced to 1 cup. Watch carefully to prevent scorching.
Chill.