2 8 ounce packages light cream cheese
1/2 cup sugar
2 large eggs
1 tablespoon flour
1 teaspoon lemon rind, optional
3/4 cup rhubarb sauce:
4 stalks rhubarb, 3 tablespoons water, 1/4 cup sugar, 3 tablespoons Triple Sec, 1 tablespoon flour
Graham Cracker Crust:
1 stick butter
1 pack cinnamon grahams, finely ground
To make crust: Put graham crackers in a food processor and process until finely ground. Melt butter in microwave. Combine ingredients in a 9 inch springform pan. Press the crumbs evenly over the bottom. Bake the crust at 325F for about 10 minutes. Cool. To make rhubarb sauce: Chop 4 stalks rhubarb and put into a medium sized saucepan. Add about 3 tablespoons water and cook over low heat until very soft. Remove rhubarb from heat and mash the rhubarb. Add about 1/4 cup granulated sugar, 3 tablespoons Triple Sec and 1 tablespoon flour; Mix well. Put back on stove and stir until thickened. Cool.
To make topping: Combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping.
To make cheesecake: In a food processor combine cream cheese, sugar, eggs, flour, lemon rind and rhubarb sauce; blend until smooth. Pour over crust and bake about 50 minutes at 325F or until cake barely moves when shaken. Turn oven off and leave cake in oven another 10 minutes. Cool. When cheesecake is cool top with the rhubarb/sour cream mixture and refrigerate 2 hours. Serve with whip cream.