Rhubarb Raspberry Cheesecake Cakes & Cookies
1/3 cup butter
2/3 cup granulated sugar
2 eggs
2 tsp. each grated orange rind and vanilla
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
2 cups chopped(1/2-inch/1 cm pieces)rhubarb
1 cup raspberries 		CRUMB TOPPING
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp. cinnamon
3 tbsp. butter, melted
CHEESE FILLING
1 pkg. cream cheese,softened
1/4 cup granulated sugar
1 egg
1 tsp. grated orange rind

Line 9-inch square cake pan with foil, leaving 1-inch overhang; grease foil. Set aside.

CRUMB TOPPING:In a small bowl, combine flour, sugar and cinnamon; drizzle with butter, tossing until moistened. Set aside.

CHEESE FILLING: In a bowl, beat cream cheese with sugar until fluffy; beat in egg and orange rind until smooth.

In a large bowl, beat butter with sugar until combined. Beat in eggs,1 at a time, beating well after each. Beat in orange rind and vanilla. Combine flour, baking powder, baking soda and salt. Using wooden spoon, stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.

Spread in prepared pan. Gently spread cheese filling over top; sprinkle with rhubarb and raspberries. Sprinkle with crumb topping.

Bake in centre of 350¼F oven for 1 hour and 15 minutes or until edges are set and slightly puffed. Let cool in pan on rack. Makes 12 servings.

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