4 c. rhubarb, cut in 1-inch pieces
1 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 (9-inch) pie crust (unbaked)
1 (8 oz.) pkg. cream cheese
2 eggs
1 c. sour cream
1/2 c. sugar
Almonds, for garnish (optional)

Preheat oven to 425 degrees. In saucepan, over medium heat, cook rhubarb, 1 cup sugar, cornstarch and salt, stirring often, until mixture boils and thickens. Pour into pie crust. Bake 10 minutes; remove from oven.

Meanwhile, in small bowl, with mixer at medium speed, beat cream cheese, eggs and 1/2 cup sugar until smooth; pour over rhubarb mixture. Turn oven to 350 degrees. Bake 30 to 35 minutes until set; cool on wire rack and chill. To serve, spread sour cream on top of pie. Garnish with almonds or sprinkle with a little cinnamon and sugar.