White Chocolate Cheesecake With Rhubarb Swirl - cooking recipe

Ingredients

2 1/2 cups thinly sliced rhubarb
1/3 cup sugar
2 tablespoons orange juice
1/4 cup butter, melted
1 1/4 cups graham wafers or 1 1/4 cups ginger snaps, crumbs
3 (8 ounce) packages block cream cheese, room temp
1/2 cup sugar
1 tablespoon cornstarch
3 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 cups sour cream
8 ounces white chocolate, melted

Preparation

Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
Lightly butter bottom& sides of a 9 1/2 inch springform pan.
In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
Let cool completely- leave the oven on.
Beat cream cheese with an electric mixer until smooth& creamy.
Add sugar& corn starch, beating until well combined.
Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
Beat in vanilla& salt.
Stir in sour cream& white chocolate just until mixed.
Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
Pour half the cheese mixture into the pan.
Drop half the rhubarb puree by spoonfuls over the cream cheese.
Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
Repeat with the remaining cheese mixture& rhubarb puree.
Set the pan into a larger ovenproof dish.
Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
Bake in the center of oven for 45 minutes.
Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
Remove pan from water& discard foil.
Run a knife around the outside edge of the cheesecake.
Cool in the pan on a rack at room temperature for an hour.
Refrigerate overnight.
It will keep well for several days or can be frozen.