Rhubarb Cheesecake Dessert

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter or margarine
1/2 cup chopped walnuts
1 teaspoon vanilla extract

In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla extract. Press into a greased 13 x 9-inch baking dish. Bake at 375 degrees F for 10 minutes. Cool slightly. Meanwhile, prepare filling.

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

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla extract; mix well. Pour over the crust. Bake for 20 to 25 minutes or until center is set and edges are light brown. Cool.

Topping:
3 cups chopped fresh or frozen rhubarb,
    thawed and drained
1 cup granulated sugar (optional)
1/4 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring (optional)

In a saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over medium heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in food coloring if desired. Remove from the heat; cool. Pour over filling. Cover and refrigerate for at least 1 hour.

Yields 12 to 15 servings.