Rhubarb Cheesecake Recipe

Preheat oven

To make crust: Melt butter in microwave. Combine graham crackers, sugar and butter into a 9-inch springform pan. Mix well and press the crumbs evenly over the bottom. Bake the crust for about 10 minutes. Cool.

To make rhubarb sauce: Chop 4 stalks rhubarb and put into a medium sized saucepan. Add about 3 tablespoons water and cook over low heat until very soft. Remove rhubarb from heat and mash the rhubarb. Add the sugar, cornstarch and flour; mix well. Put back on stove and stir until thickened. Cool.

To make topping: Combine rhubarb sauce and cool whip, stirring until completely mixed.

To make cheesecake: In a food processor combine cream cheese, sugar, eggs, flour, lemon extract and rhubarb sauce; blend until smooth. Pour over cooled crust and bake about 50 minutes ( or until cake barely moves when shaken). Turn oven off and leave cake in oven another 10 minutes. Cool. When cheesecake is cooled, top with the rhubarb/cool whip mixture and refrigerate 2 hours.