Strawberry rhubarb swirl cheesecake...

Ingredients

• 1 cup graham cracker crumbs
• 2 Tbsp, butter, melted
• 4 8 oz pkg cream cheese, at room temperature
• 1 cup sugar
• 3 Tbsp flour
• 1 tsp vanilla
• 4 large eggs
• 1 cup sour cream
• 1/2 cup strawberry rhubarb mixture
• Strawberry Rhubarb sauce
• 1 cup rhubarb
• 1 cup strawberries
• 1/3 cup sugar
• 1 Tbs water

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Preparation

• Combine all ingredients in a saucepan and bring to a boil. Simmer until all ingredients are soft and falling apart. Run the sauce through a sifter to get rid of the little strings of the rhubarb and the strawberry seeds. Let the sauce cool completely.
• Preheat oven to 350 degrees. Line bottom of a deep, 8 inch spring form pan with parchment. Mist paper and pan with cooking spray. Wrap the outside of the spring form with a double layer of aluminum foil.
• Place the graham crackers in a ziplock bag and roll with a rolling pin until finally crushed.

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