Rhubarb Cheesecake

Directions

1. To Make Crust: Put graham crackers in a food processor and process until finely ground. Melt butter in microwave.
2. Combine ingredients in a 9-Inch spring form pan. Press the crumbs evenly over the bottom. Bake the crust at 325°F for 10 minutes.
3. To Make Rhubarb Sauce: Chop the rhubarb stalks and put into a medium sized saucepan; add water and cook over low heat until very soft.
4. Remove rhubarb from heat and mash. Add sugar, triple sec and flour; mix well. Put back on stove and stir until thickened; cool completely.
5. To Make Topping: Combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping.
6. To Construct Cheesecake: In a food processor combine, cream cheese, sugar, eggs, flour, lemon rind, and remaining rhubarb sauce; blend until smooth.
7. Pour over crust and bake for about 50 minutes (or until cake barely moves when shaken) at 325°F. Turn oven off and leave cake in oven for another 10 minutes; cool. When cheesecake is cool, top with rhubarb/sour cream mixture and refrigerate 2 hours. Serve with whip cream.
8. Tip: I prefer to keep the sauce separate from the filling in step 6. I like to pour the cheese filling into the pan and then swirl the rhubarb sauce into the filling. It makes for a nicer presentation when the cake is sliced.