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Rhubarb Cheesecake #3, swirled

Source of Recipe

from about com
Rhubarb Cheesecake #3, swirled

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

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.

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)

Preheat oven to 350°F.
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.

Reduced Rhubarb Sauce:

3 c chopped fresh rhubarb
4 T water
4 T sugar

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.