The second pie in order of preparation is a new recipe adapted from Canadian Living and everything can be made the day ahead.  It’s a great orange tasting cheesecake and I love the amount that it makes – vs – a regular sized cheesecake that requires 4 or 5 packages of cream cheese.  I put the sauce on each individual piece as it was being served.

Cheesecake Pie with Rhubarb Sauce

Crust – 20 Dad’s Original Oatmeal cookies, crushed AND 4 T. butter, melted

Stir together the crushed cookies and butter and press into a 9 1/2 inch Pyrex pie plate.  Bake at 350 for 10 to 12 minutes and let cool.

Filling

1 1/2 packages of softened cream cheese – or 12 oz/ 375 g

1/3 c. EACH sugar AND sour cream

1 egg AND 1 egg yolk

1 T. orange zest

Beat the cream cheese and sugar until fluffy, then beat in the sour cream, egg, yolk and orange zest.  Spread in the pie shell and bake at 350 for 25 minutes – it may still wiggle in the middle.  Let the pie cool completely on a rack, then cover and refrigerate for at least 4 hours, until it’s set.

Sauce

3 c. chopped rhubarb AND 1/2 c. sugar

2 T. EACH cornstarch AND orange juice

In a saucepan, stir rhubarb and sugar over medium heat until it’s well combined and boiling slightly, about 3 minutes.  In a small bowl, whisk cornstarch into orange juice and then mix into the rhubarb mixture.  Boil, while stirring, until it’s thickened and opaque, about 2 minutes.  Let it cool – I refrigerated mine afterwards – and serve with the pie.

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