Strawberry Rhubarb Cheesecake Pie

Strawberry Rhubarb Cheesecake Pie

1. 1 graham cracker crust,
2. 1 container Philadelphia Cheesecake filling
3. 2 cups rhubarb, chopped
4. ½ cup + 2 tablespoon water
5. 1 ½ teaspoon unflavored gelatin
6. ½ cup sugar
7. ½ lemon, squeezed
8. 1 teaspoon lemon zest
9. 2 cups strawberries, sliced

To prepare the rhubarb:

1. In a small saucepan, bring ½ cup water and rhubarb to a boil.
2. Once the rhubarb is done boiling strain out the water and return the rhubarb to the saucepan.
3. In a small bowl, mix together the 2 tablespoons water and gelatin.
4. Allow the gelatin to sit for 5 minutes.
5. Stir the sugar and lemon juice into the rhubarb.
6. Add the gelatin and cook over medium high heat until it comes to a bowl.
7. Pour the gelatin mixture into a small bowl and allow it to cool completely.
8. Then chill for 2 hours.

While the rhubarb is cooling, spoon the cheesecake filling into the graham cracker crust and smooth to spread evenly. Cover with plastic wrap and chill for 2-3 hours.

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