CRUST
½ cup cold butter
1 ½ cups all-purpose flour
½ cup chopped pecans
RHUBARB layer
4 cups sliced rhubarb
½ cups sugar
2 tablespoons all-purpose flour
CHEESECAKE layer
2 packages (8 ounces each ) cream cheese, softened
½ cup sugar
1 teaspoon vanilla
3 eggs
TOPPING
1 ½ cups (12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla
Additional chopped pecans optional
For crust, cut butter into flour until mixture resembles coarse crumbs, stir in pecans.
Press into ungreased 13x 9x2 pan.
Bake at 350 degrees for 15 minutes.
Combine rhubarb, sugar, flour, spoon over crust, bake for 15 minutes.
Meanwhile in another bowl, beat cream cheese, sugar, and vanilla until fluffy. Add eggs one at a time beating well after each one. Pour over hot rhubarb layer. Bake for 30 minutes.
Combine sour cream, sugar, and vanilla, spread over hot cheesecake. Cool on wire rack for one hour. Refrigerate overnight. Sprinkle with additional pecans if desired.
