Strawberry Rhubarb Cheesecake

Ingredients

9 whole graham crackers, finely crushed (1 sleeve)
½ cup salted sweet cream butter, melted
1 tablespoon granulated sugar

Cheesecake Layer

16 ounces cream cheese, softened
8 ounces cool whip, thawed
1 cup powdered sugar
1 teaspoon vanilla extract

Strawberry Rhubarb Topping

2 cups chopped fresh rhubarb (½ inch chunks)
2 cups fresh strawberries, hulled and chopped
¾ cup granulated sugar
3½ tablespoons cornstarch
1½ tablespoons fresh lemon zest (1 lemon)
1½ tablespoons fresh lemon juice
1 teaspoon vanilla extract

Directions

Crust:
Lightly spray an 8×8-inch baking pan with nonstick spray. Set it aside.

Using a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the crust mixture into the bottom of the prepared baking pan. Set it aside.

Cheesecake Layer:
Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla for 1 to 1½ minutes.

Add in the whipped topping and continue to mix just until combined.

Add the powdered sugar and continue mixing until completely incorporated.

Evenly spread the cheesecake on top of the crust. Cover the cheesecake and chill in the refrigerator for at least 4 hours.

Strawberry Rhubarb Topping:
Using a heavy-bottomed 3 to 4 quart saucepan over medium heat, combine the strawberries, rhubarb, lemon zest, lemon juice, vanilla, sugar, and cornstarch. Stir to combine completely.

Cook on medium heat for 8 to 10 minutes, stirring continuously until the rhubarb softens and the topping thickens.
Allow the topping to cool completely before spreading over the cheesecake.

Evenly spread the topping over the cheesecake.