Strawberry-Rhubarb Swirl Cheesecake

• 1 Tbsp. corn starch
• zest and 1 Tbsp. juice from 1 lemon, divided
• 2 cups chopped rhubarb
• 1 cup chopped fresh strawberries
• 1-1/2 cups sugar, divided
• 1-1/2 cups graham crumbs
• 1/3 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 4 eggs

1. Mix corn starch and lemon juice until blended.
2. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan.
3. Add corn starch mixture; mix well.
4. Bring to boil on medium heat, stirring constantly; cook and stir 5 to 6 min.
5. or until thickened.
6. Cool completely.
7. Heat oven to 325F.
8. Combine graham crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
9. Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended.
10. Add eggs, 1 at a time, mixing on low speed after each just until blended.
11. Reserve half the fruit mixture; refrigerate until ready to use.
12. Add remaining fruit mixture to cream cheese batter; stir just until blended.
13. Pour over crust.
14. Bake 55 min.
15. or until centre is almost set.
16. Run knife around rim of pan to loosen cake; cool before removing rim.
17. Refrigerate cheesecake 4 hours.
18. Top with reserved fruit mixture just before serving.

corn starch, lemon, rhubarb, fresh strawberries, sugar, graham crumbs, butter, cream cheese, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/strawberry-rhubarb-swirl-cheesecake-187587.aspx (may not work)