Rhubarb Cheesecake

• 1-1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 cups chopped rhubarb
• 1 cup sugar, divided
• 1/4 cup water
• 1 Tbsp. cornstarch
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 eggs
• 2 Tbsp. apricot jam

1. Heat oven to 350 degrees F.
2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Cool.
5. Bring rhubarb, 1/4 cup sugar, water and cornstarch to boil in medium saucepan on medium heat.
6. Cook on medium-low heat 5 to 7 min.
7. or until thickened, stirring frequently.
8. Beat cream cheese and remaining sugar in large bowl with mixer until blended.
9. Add eggs, 1 at a time, mixing on low speed after each just until blended.
10. Pour over crust.
11. Top with rhubarb mixture; swirl batters gently with knife.
12. Bake 40 to 45 min.
13. or until center is almost set.
14. Run knife around rim of pan to loosen cake; cool before removing rim.
15. Refrigerate 4 hours.
16. Microwave jam in microwaveable dish on HIGH 20 sec.
17. ; brush on cheesecake.

graham cracker crumbs, butter, rhubarb, sugar, water, cornstarch, philadelphia cream cheese, eggs, apricot jam

Taken from www.kraftrecipes.com/recipes/rhubarb-cheesecake-186215.aspx (may not work)