White Chocolate Cheesecake with Rhubarb Swirl

DIRECTIONS

• 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.