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Rhubarb Cheesecake

16 ounces cream cheese
1/2 cup sugar
2 large eggs
1 tablespoon flour
1 teaspoon lemon rind, optional

4 stalks rhubarb
3 tablespoons water
1/4 cup sugar
3 tablespoons Triple Sec
1 tablespoon flour

3/4 cup rhubarb sauce
1 cup sour cream

1/2 cup butter, melted
1 package cinnamon graham crackers, finely ground

To make crust: Combine butter and graham cracker crumbs in a 9"
springform pan. Press crumbs evenly over bottom. Bake the crust
at 325 degrees for 10 min. Cool. To make rhubarb sauce: Chop 4
stalks rhubarb and put into med. saucepan. Add about 3 tablespoons
water and cook over low heat until very soft. Remove rhubarb from
heat and mash the rhubarb. Add about 1/4 cup sugar, 3 tablespoons
triple Sec and 1 tablespoon flour; mix well. Put back on stove and
stir until thickened. Cool.

To make topping: Combine 3/4 cup rhubarb sauce, sour cream and
sugar, if you desire a sweeter topping.

To make cheesecake: In a food processor combine cream cheese, sugar,
eggs, flour, lemon rind and rhubarb sauce; blend until smooth. Pour
over crust and bake about 50 min. (or until cake barely moves when
shaken) at 325 degrees. Turn oven off and leave cake in oven another
10 min. Cool. when cheesecake is cool, top with the rhubarb/sour
cream mixture and refrigerate 2 hours. Serve with whipped cream.

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