Rhubarb Swirl Cheesecake

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

1. 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.
2. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a
3. . Bake at 350u0b0 for 7-9 minutes or until lightly browned. Cool on a wire rack.
4. 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.
5. 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.
6. 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 350u0b0 for 60-70 minutes or until center is almost set.
7. 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.

frozen rhubarb, sugar, orange juice, graham cracker crumbs, butter, cream cheese, sour cream, white baking chocolate, cornstarch, vanilla, salt, eggs

Taken from www.tasteofhome.com/recipes/rhubarb-swirl-cheesecake/ (may not work)