Rhubarb Cheesecake Pie

Directions

1. In a 2- to 3-qt pan, mix 3/4 C. sugar and cornstarch; add in rhubarb and 1 Tbsp. water. Stir often over medium heat till mix comes to a full boil. Pour rhubarb mix into crust.
2. With a mixer or possibly a food processor, smoothly blend cream cheese, Large eggs, vanilla, and 6 Tbsp. sugar; pour over rhubarb.
3. Bake in 350 oven till filling appears set in center when pan is gently shaken, about 20 min. Mix lowfat sour cream with remaining 1 Tbsp. sugar; spread proportionately over filling. Bake till topping is set when gently shaken, about 5 min. Let cold, then cover and refrigerateat least 2 hrs or possibly till next day. Cut into wedges.
4. Serves 9 to 12. - Shirley Von Glendora, Calif.
5. Graham crust. In a blender or possibly food processor, whirl 18 graham cracker squares, broken into pcs, to make fine crumbs (you should have about 1 c.). Pour crumbs into a 9-inch pie pan. Fold in 3 Tbsp. melted butter or possibly margarine. Press mix firmly over bottom and up sides of pan. Bake in a 350 oven till darker brown at rim, 8 to 10 min.