Rhubarb Cheesecake Dessert - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 tsp. salt
1/4 cup cold butter or margarine
1/2 cup chopped walnuts
1 tsp. vanilla extract
2 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
3 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup water
1 Tbsp. cornstarch
1/4 tsp. ground cinnamon
3 to 4 drops red food coloring, optional

Preparation

In a bowl, combine flour, brown sugar and salt, cut in butter until mixture resembles coarse crumbs.
Stir in walnuts and vanilla.
Press into a greased 13 X 9 X 2 inch baking dish.
Bake at 375 degrees for 10 minutes.
Cool slightly.
In a mixing bowl, beat cream cheese and sugar until light and fluffy.
Add eggs and vanilla;
mix well.
Pour over the crust.
Bake for 20 - 25 minutes or until center is set and edges are light brown.
Cool. In a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon, bring to a boil over medium heat.
Cook, stirring constantly, until mixture thickens, about 5 minutes.
Stir in food coloring if desired.
Remove from the heat, cool.
Pour over filling.
Cover and refrigerate for 1 hour.