Rhubarb Swirl Cheesecake

Ingredients

• 8 ounces baker's chocolate white melted
• 0.3 cup butter melted
• 1 tablespoon cornstarch 
• 24 ounces cream cheese softened
• 3  eggs lightly beaten
• 1.3 cups graham cracker crumbs 
• 2 tablespoons orange juice 
• 2.5 cups rhubarb fresh thinly sliced
• 0.5 teaspoon salt 
• 16 ounces cream sour
• 0.3 cup sugar divided
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• wire rack
• baking pan
• aluminum foil
• springform pan

Directions

1. In a large saucepan, bring rhubarb, 1/3 cup sugar and orange juice to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Set aside.
2. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan.
3. Place on a baking sheet.
4. Bake at 350° for 7-9 minutes or until lightly browned. Cool on a wire rack.
5. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sour cream, white chocolate, cornstarch, vanilla and salt until smooth.
6. Add eggs; beat just until combined.
7. Pour half of the filling into crust. Top with half of the rhubarb sauce; cut through batter with a knife to gently swirl rhubarb.
8. Layer with remaining filling and rhubarb sauce; cut through top layers with a knife to gently swirl rhubarb.
9. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
10. Place in a large baking pan; add 1 in. of hot water to larger pan.
11. Bake at 350° for 60-70 minutes or until center is almost set.
12. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Refrigerate leftovers.