Rhubarb Cheesecake

This is by far the BEST cheesecake I have ever eaten.  It was rich, creamy and smooth.  Sweet, decadent and a little tangy.  The perfect combo and sweet and sour.  I added extra sugar in the rhubarb, and sour cream topping, but not to the cheesecake.

 Graham cracker crust 

• 1/2 cup butter
• 1 1/2 cup graham cracker crumbs
• 1/4 cup sugar 

  
Cheesecake

•   3 cups chopped rhubarb
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 2 (8 ounce) packages cream cheese
• 1/2 sugar
• 2 eggs 

Topping
 

• 1 cup sour cream
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine graham cracker crumbs, sugar and butter. Mix until crumbly and pat into the bottom of a 9 inch spring form pan. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 20-25 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).  In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake. I topped this with fresh strawberries and served it the next day when it was chilled.