Rhubarb Cream Cheese Torte - cooking recipe

Ingredients

Crumb Mixture
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1 tablespoon granulated sugar
9 tablespoons melted butter
Filling
2 eggs, beaten well
8 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
Topping
1 1/2 lbs thinly sliced rhubarb (5 cups)
1/2 cup sugar
1/4 cup water
1 (3 ounce) package strawberry gelatin

Preparation

To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
At this point, preheat the oven to 350\u00b0F.
To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).