Strawberry Rhubarb Cheesecake

Crust
9 crushed graham crackers (one full sleeve)
1/2 C melted butter (salted)
1 T sugar

Cheesecake Filling
16 oz softened cream cheese
8 oz thawed Cool Whip
1 C powdered sugar
1 tsp vanilla extract

Fruit Topping:
2 C chopped rhubarb cut in 1/2-inch pieces
2 C chopped strawberries
3/4 C sugar
3 1/2 T cornstarch:
lemon zest from 1 lemon, about 1 1/2 T
1 1/2 T lemon juice
1 tsp vanilla extract

For the Crust:
Grease an 8 x 8-inch baking pan with non-stick spray. Mix graham cracker crumbs, melted butter, and sugar in a medium bowl. Firmly press the mixture into the bottom of the pan.

For the Cheesecake Filling:
Beat cream cheese and vanilla in a mixer until smooth (about 60 to 90 seconds). Fold in Cool Whip gently, then gradually add powdered sugar until well incorporated. Spread the filling over the crust evenly. Refrigerate for four hours or until set.

For the Strawberry Rhubarb Topping:
In a saucepan over medium heat, mix strawberries, rhubarb, lemon zest, lemon juice, vanilla, sugar, and cornstarch. Cook while stirring for eight to ten minutes until the rhubarb is tender and the mixture has thickened. Let the topping cool completely, then spread evenly over the set cheesecake.

To Serve and Store:
Serve chilled, ideally with a scoop of vanilla ice cream for added indulgence. Store covered in the refrigerator for up to four days. This dessert can also be frozen for up to three months; thaw in the refrigerator before serving.