Rhubarb Cheesecake Pie by Missy

9″ unbaked pastry shell
2 1/2 c. diced rhubarb
1/2 c. sugar
1 T. flour

Stir rhubarb with sugar and flour until coated. Put into pie shell and bake at 425F for 15 minutes. Remove and lower oven temp. to 350F.

8 oz. softened cream cheese
2 eggs
1/2 c. sugar

Beat cream cheese and add eggs one at a time. Add sugar, mix well, and pour over warm rhubarb. Bake for 30-35 minutes. Remove from oven then mix and spread the following over the hot pie.

3/4 c. sour cream
2 T. sugar
1 tsp. vanilla

Cool and refrigerate before serving. Serve with Cool Whip.