Rhubarb Dessert Divine

Crust:
1/2 cup cold butter or margarine
1 1/2 cups flour
1/2 cup chopped pecans

Cut butter into flour and mix in pecans. Put in bottom of a 9 x 13-inch pan. Bake at 350 degrees F for 15 minutes.

Rhubarb layer:
4 cups chopped rhubarb (can be part strawberries)
1/2 cup granulated sugar
2 tablespoons flour

Combine and put on top of crust. Bake another 15 minutes at 350 degrees F.

Cheese layer :
16 ounces cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs

Beat until fluffy the cream cheese, sugar and vanilla extract. Add 1 egg at a time and beat well after each. Pour over hot rhubarb layer. Bake 30 minutes at 350 degrees F.

Topping:
1 1/2 cups sour cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract

Combine all ingredients well and spread over hot cheesecake layer. Cool on wire rack 1 hour. Refrigerate overnight and sprinkle with pecans if desired.