Strawberry-Rhubarb Brownie Cheesecake Recipe

• Spray the inside of an 8-inch springform pan with baking spray. Preheat oven to 350°F (325°F if using a dark non-stick pan).
• Place rhubarb in a few layers of paper towels. Squeeze and allow water to drain out.
• Repeat with new paper towels, if needed, to get most of the water out of the rhubarb.

BROWNIE LAYER:

• Mix together the brownie mix, water, oil and egg. Stir rhubarb pieces into brownie mix.
• Pour brownie batter into an even layer in the springform pan. Bake for 32-38 minutes.
• Remove from oven and allow to cool completely.

CHEESECAKE LAYER:

• Beat cream cheese until light and fluffy. Add sugar and beat until smooth. Stir in sour cream.
• Fold in the whipped topping. Spread the cheesecake filling over top of the brownie and refrigerate for at least two hours.

STRAWBERRY-RHUBARB SAUCE:

• In a saucepan, cook the rhubarb and strawberries over medium-high heat, stirring often, until they begin to release their juices.
• Whisk together the sugar and the corn-starch, then add it to the saucepan. Bring to a boil, stirring constantly, then reduce heat to low and let simmer until the sauce begins to thicken.
• Stir in the lemon juice and lemon zest and cook for one for minute. Remove from heat, transfer to a bowl, and refrigerate until cool.
• To serve, remove the cake from the springform pan and set on a serving platter. Cut into slices and serve topped with strawberry-rhubarb sauce.