Cooking time: 40 minutes
3/4 C. margarine, softened or even better Butter
1/3 C. brown sugar, packed
1 1/2 C. flour
1/2 C. pecans, chopped
3 (8 oz.) pkg. cream cheese, softened
1 C. sugar
2 tsp. vanilla
3 C. rhubarb, fresh or frozen, coarsely chopped
1 C. sliced fresh strawberries
1 C. sugar
1/4 C. water
4 tsp. cornstarch
Combine margarine, brown sugar, flour and pecans. Press on bottom of lightly greased 9 x 13" pan or springform pan. Bake at 375 degrees for 10 - 12 min., until lightly browned.
Beat filling ingredients together until smooth. Pour over baked crust. Return to oven and bake 20 min., until filling is set. Cool slightly.
In a large saucepan combine rhubarb, sugar and strawberries. Cook over medium heat until hot and bubbly. Whisk together water and cornstarch; add mixture to rhubarb. Cook another 2 - 3 minutes until mixture thickens. Cool slightly. Spread over baked cheesecake. I find this makes enough toppong for 2. just pour it in the middle, just enough so there is 1" of the cheese cake showing on the outer rim. Refrigerate 8 hours or overnight. Cut into squares or slices(if it was baked in springform).