Strawberry Rhubarb Cheesecake

Crust:
3/4 cup butter or margarine, softened
1/3 cup brown sugar, packed
1 1/2 cups all-purpose flour
1/2 cup chopped pecans

Filling:
16 ounces cream cheese, softened
2 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract

Topping:
3 cups rhubarb, fresh or frozen, coarsely chopped
1 cup sliced fresh strawberries
1 cup granulated sugar
1/4 cup water
4 teaspoons cornstarch

Crust: Combine margarine, brown sugar, flour and pecans. Press on bottom of lightly greased 9 x 13-inch-pan. Bake at 375 degrees F for 10 - 12 minutes, until lightly browned.

Filling: Beat filling ingredients together until smooth. Pour over baked crust. Return to oven and bake 20 minutes, until filling is set. Cool slightly.

Topping: In a large saucepan combine rhubarb, sugar and strawberries. Cook over medium heat until hot and bubbly. Whisk together water and cornstarch; add mixture to rhubarb. Cook another 2 - 3 minutes until mixture thickens. Cool slightly. Spread over baked cheesecake. Refrigerate 8 hours or overnight.

Cut into squares.

Makes about 12 - 16 servings.