Rhubarb Cheesecake

• 2 cups graham crumbs
• 1/3 cup butter, melted
• 2 cups chopped rhubarb
• 1 cup sugar, divided
• 1/4 cup water
• 1 Tbsp. corn starch
• 3 pkg. (250 g each) Philadelphia Brick 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 and 1-1/2 inches up sides of 9-inch springform pan.
3. Bake 10 min.
4. Set aside to cool.
5. Bring rhubarb, 1/4 cup sugar, water and corn starch to boil in medium saucepan on medium heat.
6. Reduce heat to medium-low; cook and stir 5 to 7 min.
7. or until thickened.
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 into crust.
11. Top with rhubarb mixture and swirl with a knife.
12. Bake 40 to 45 min.
13. or until centre is almost set.
14. Run knife around rim of pan to loosen cake; cool before removing rim.
15. Refrigerate 4 hours.
16. Warm jam for 20 sec.
17. in microwave on HIGH.
18. Brush over cooled cheesecake.

graham crumbs, butter, rhubarb, sugar, water, corn starch, cream cheese, eggs, apricot jam

Taken from www.kraftrecipes.com/recipes/rhubarb-cheesecake-173691.aspx (may not work)