Rhubarb Cheesecake

Directions

Lightly grease a 9 inch springform pan.

In a large bowl; with elec mixer, beat the softened cream cheese and sugar until fluffy.

Beat in eggs, one at a time, beating after each addition.

Fold in flour and lemon rind until well combined.

Stir in ½ cup of the rhubarb sauce. Turn into greased pan Bake cake until center is just set-about 1 hour.

Turn off oven and allow cake to stay in oven 1 hour longer Refrigerate cake until ready to serve-4 hours to over night.

Loosen edges and remove sides of pan.

Place cake on serving plate and top with remaining rhubarb sauce.