RHUBARB CHEESECAKE PIE

CRUST
1 cup of graham cracker crumbs
3 tablespoons butter

FILLING
1 cup plus 3 tablespoons sugar
3 tablespoons cornstarch
4 cups of 1 inch pieces rhubarb
6 oz. cream cheese
2 eggs
1/2 teaspoon vanilla
1 cup sour cream

1. Combine crust ingredients and press over botton and sides of a 9" pie pan. 2. In a 2-3 quart sauce pan, mix 3/4 cup sugar and cornstarch. Add rhubarb and 1 tablespoon water. Stir often over medium heat until mixture comes to a full boil. Pour into crust.
3. With a mixer, blend cream cheese, eggs, vanilla, and 6 tablespoons sugar and pour over rhubarb.
4. Bake in a 350 degree oven for 20 minutes.
5. Mix sour cream with remaining 1 tablespoon sugar and spread evenly over filling and bake 5 minutes.
6. Cool for at least 2 hours.