Rhubarb Swirl Cheescake

RRhubarb Swirl Cheesecake Ingredients:

Crust:

1 box chocolate icebox cookies (Nabisco Famous Chocolate Wafers)
1/2 t cinnamon
1/2 c melted butter or margarine

Filling:

12 oz cream cheese, regular or Kraft's Neufchatel
2 eggs
1/2 C minus 1 T sugar
1 t vanilla
1 c Reduced Rhubarb Sauce (see below)

Sauce:

3 c chopped fresh rhubarb
4 T water
4 T sugar

Procedure:

Crust:

In a bowl, mix together two cups crushed icebox cookies with cinnamon and butter until thoroughly blended. Press into a buttered
nine-inch pie pan, covering bottom and sides and bringing crumbs up evenly to the rim. Chill in the refrigerator before filling.

Preheat oven to 350 F.

Filling:

With a mixer, beat cream cheese, eggs, sugar and vanilla together until smooth and creamy. Pour into prepared crust. Gently place dollops of rhubarb sauce on top of the mixture, and swirl into the
cheese mixture with a table knife. Bake for 20 to 25 minutes, or until the outer edge is firm but the center is not quite set. Cool, then chill at least six hours before serving.

Sauce:

Combine rhubarb, water and sugar in a small saucepan and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until rhubarb softens and breaks down. Uncover, cook (stirring occasionally) until sauce is reduced to one cup. Chill.