Rhubarb Swirl Cheesecake

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out

Yield: 12-14 servings

Ingredients

2-1/2 cups thinly sliced fresh or frozen rhubarb	2 cups (16 ounces) sour cream
1/3 cup plus 1/2 cup sugar, divided	8 ounces white baking chocolate, melted
2 T orange juice	1 T cornstarch
1-1/4 cups graham cracker crumbs	2 tsp vanilla extract
1/4 cup butter, melted	1/2 tsp salt
3 packages (8 ounces each) cream cheese, softened	3 eggs, lightly beaten

Directions
In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack.

In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth. Add eggs; beat just until combined.
Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.

Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350°F for 60-70 minutes or until center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Refrigerate leftovers. 

Source: Rhubarb Swirl Cheesecake published in Taste of Home April/May 2006, p27

Nutrition Facts: 1 serving (1 slice) equals 264 calories, 17 g fat (10 g saturated fat), 94 mg cholesterol, 244 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.