Preheat oven to 375°F to start. After crust in done reduce to 300°F. Makes a 9 inch cheesecake. This recipe can be cut in 1/2 and made in a 6 inch pan. You will need to adjust cooking time for the cream cheese layer to approx 20 min.

• Crust
• 1 cup flour
• 1/2 cup oats
• 1/4 cup date puree
• 1/2 cup butter
  • Combined all ingredients, mixing well with hands. Press into the bottom of a 9 inch spring form pan.
• Rhubarb Layer
• 3 cups diced rhubarb (cover with boiling water and let stand 5 min. Drain)
• 1/2 cup date puree
• 1 Tbsp. flour
  • Mix these 3 ingredients together and spread over crust. Bake in a 375°F oven for 15 min.
• Cream Cheese Layer
• 16 oz cream cheese
• 1/2 cup date puree
• 2 eggs
  • Put cream cheese in mixer and cream until smooth. Add date puree and continue mixing until well blended. Add eggs an mix only until incorporated. Pour over hot crust/rhubarb, adjust oven temp. to 300°F and return to over for 30 – 40 min. While still hot top with…
• Sour Cream Topping
• 1 cup sour cream
• 1/2 cup date puree
• 1 tsp. vanilla
  • Mix together and spread over top of hot cheesecake.