1/2 c. sugar
2 1/2 c. chopped rhubarb
1/4 c. water
1 (3 oz.) pkg. raspberry
1 Tbsp. sugar
1/2 stick butter, softened
1 1/2 c. crushed chocolate
16 oz. softened cream cheese
1 1/4 c. sugar
2 Tbsp. lemon juice
1 tsp. vanilla
1 tsp. grated orange peel
In saucepan over medium heat, combine rhubarb, sugar
(1/2 cup) and water. Bring to boil. Reduce heat to low, cover
and simmer until rhubarb is tender, about 10 minutes. Add
gelatin, stirring until dissolved. Chill.
Crust: In medium bowl blend wafer crumbs, butter and
sugar (1 tablespoon). Press mixture firmly into bottom of
8-inch spring-form pan. Bake at 350 degrees for 10 minutes. Cool.
In mixing bowl beat cream cheese with electric mixer
until smooth. Add eggs, one at a time, beating until smooth
after each addition. Gradually beat in sugar, then lemon
juice. Stir in vanilla and orange peel. Pour into pan over
the crust. Bake at 350 degrees for 45 minutes. Cool in pan for 30
minutes. Refrigerate to chill thoroughly. Remove from pan and
place on serving platter. Spoon rhubarb topping over cake.
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