That's where I've been. Well not really - but it's been a nice couple of relaxing days - and at the end of the day when I typically write - I did other things. Nothing too exciting - read, hung with Chris, relaxed on the lounger.
1-3/4 cups crushed oatmeal cookies
3 tbsp unsalted butter, melted
1-1/2 pkgs (8 oz/250 g) cream cheese, softened
1/3 cup granulated sugar
1/3 cup sour cream
1 egg yolk
1 tsp grated orange rind (I used quite a bit more – almost a full large orange)
4 cups chopped fresh rhubarb
1 cup granulated sugar
2 tbsp cornstarch
2 tbsp orange juice (I used the juice from the orange that I used for the rind)
In bowl, stir cookies with butter; press onto bottom and up side of 9-inch pie plate. Bake in 350°F (180°C) oven until firm to the touch, 10 to 12 minutes. Let cool.
Filling: Meanwhile, in large bowl, beat cream cheese with sugar until fluffy; beat in sour cream, egg, egg yolk and orange rind. Spread in pie shell.
Bake in 350°F (180°C) oven until shine disappears and edge is set but centre still jiggles slightly, about 30 minutes. Let cool on rack. Cover and refrigerate until firm, about 4 hours.
Sauce: In saucepan, stir rhubarb with sugar over medium heat until boiling and sugar melts, about 3 minutes. Whisk cornstarch with orange juice; whisk into rhubarb mixture and boil until thickened and opaque, about 1 minute. Let cool. Serve with cheesecake. (Make-ahead: Cover and refrigerate pie and topping separately for up to 24 hours.)
Courtesy of: Canadian Living Online