The last Rhubarb recipe of the season!

I really like cheese cake but it’s a heavy dessert.One is too much for just the two of us, so I only make it when we are having company. I have had a problem with the top of the cheese cake cracking. Putting a pan of water in the oven during the baking helps and of course when you put a topping on the cheese cake it covers up the crack, so no one is the wiser!
 So many of my flowers are blooming now. I love to sit out in my lawn chair admiring my flowers and watching the birds at the feeders. Life doesn’t get much better than this!
 
Rhubarb cheese cake
 Crust:
 1 cup all purpose flour
1/4 cup sugar
1/2 cup butter.
 Combine ingredients until crumbly and pat into the bottom and a little ways up the sides of a greased 9 inch spring form pan.
 Mix 3 cups fresh chopped rhubarb mixed with 1/2 cup sugar and 1 Tablespoon flour, pour over crust and bake at 375 degrees for 35 minutes, remove from oven and set aside.

 Cream cheese layer:
2 ( 8 oz.) packages cream cheese, softened
2 eggs
1/2 cup sugar
1 tsp. vanilla extract
 In a large bowl , beat together cream cheese and sugar until creamy, beat in eggs one at a time, pour over hot rhubarb in the pan. Turn down oven temperature to 350 degrees and bake cheese cake for 30 minutes or until filling is set.

 Topping:
1 cup sour cream
2 Tablespoons sugar
1 tsp. vanilla extract
 Mix together topping ingredients well and spread on top of cake while cake is still hot. Cool cake for 2 hours at room temperature then refrigerate for 6 hours or overnight.
 
Have a great week!