1 cup graham cracker crumbs
2 Tbsp, butter, melted
4 8oz 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
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. You can also use a food processor if you have one that works.....sob sob. I dropped mine and it broke!
Melt the butter and stir into the graham crackers until moistened.
Press evenly into bottom of pan. I used a measuring cup to help me get nice and even. Bake crust for 10 minutes: cool on a rack. Lower oven temperature to 325 degrees.
Using in an electric mixer on medium-low speed, beat cream cheese, sugar, flour and vanilla until combined, scraping inside of bowl.
Add the eggs one at a time, beating just until blended after each.
Gently fold in the sour cream
Pour the batter into the spring form pan.
Place little circle dobs all around the cheesecake the run a toothpick through the center of the circle dobs.
Place pan in a larger roasting pan; fill outside pan with hot water until it comes halfway up side of spring form pan. Bake cake until it just appears to be set, but center is still slightly jiggly, 60 to 70 minutes. Remove pan from water bath and place on a rack. Run a small knife around inside edge of pan to loosen cake. Cool to room temperature; cover and refrigerate until firm, 8 hours.
ohhh yum yum.....my behind just keeps growing!!!