Creamy Rhubarb Cheesecake Dessert

• Crust
• 1/2 cup butter, cold
• 1 1/2 cups all-purpose flour
• 1/2 cup pecans, chopped
• Rhubarb Layer
• 4 cups sliced rhubarb
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• Cheesecake Layer
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs
• Topping
• 1 1/2 cups sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• additional pecans, chopped (optional)

1. In bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.
2. Press into an ungreased 13-inch x 9-inch x 2-inch baking pan.
3. Bake at 350 degrees for 15 minutes.
4. Combine the rhubarb, sugar and flour; spoon over the crust.
5. Bake for 15 minutes.
6. Meanwhile, in mixing bowl, beat the cream cheese, sugar and vanilla until fluffy.
7. Add eggs, one at a time, beating well after each addition.
8. Pour over hot rhubarb layer.
9. Bake for 30 minutes.
10. Combine sour cream, sugar and vanilla; spread over hot cheesecake.
11. Cool on wire rack for 1 hour.
12. Refrigerate overnight.
13. Sprinkle with additional pecans if desired.

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Taken from www.food.com/recipe/creamy-rhubarb-cheesecake-dessert-219132 (may not work)