White Chocolate Cheesecake with Rhubarb Swirl

The tart taste of spring rhubarb contasts beautifully with the rich white chocolate base!! Serve at room temperature.

• Ready In: 2 hrs 30 mins
• Serves: 12

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

Directions

1. Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
2. Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
3. Lightly butter bottom& sides of a 9 1/2 inch springform pan.
4. In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
5. Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
6. Let cool completely- leave the oven on.
7. Beat cream cheese with an electric mixer until smooth& creamy.
8. Add sugar& corn starch, beating until well combined.
9. Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
10. Beat in vanilla& salt.
11. Stir in sour cream& white chocolate just until mixed.
12. Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
13. Pour half the cheese mixture into the pan.
14. Drop half the rhubarb puree by spoonfuls over the cream cheese.
15. Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
16. Repeat with the remaining cheese mixture& rhubarb puree.
17. Set the pan into a larger ovenproof dish.
18. 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.
19. Bake in the center of oven for 45 minutes.
20. Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
21. Remove pan from water& discard foil.
22. Run a knife around the outside edge of the cheesecake.
23. Cool in the pan on a rack at room temperature for an hour.
24. Refrigerate overnight.
25. It will keep well for several days or can be frozen.