CRUST:

1/3 c. soft butter
1/2 c. walnuts, chopped
1 1/4 c. flour
1/2 c. brown sugar
1 tsp. vanilla

FILLING:

2 (8 oz.) & 1 (3 oz.) pkg. cream cheese, softened
3 eggs
1 3/4 c. sugar
2 tsp. vanilla

RHUBARB TOPPING:

3 c. rhubarb, finely chopped
1/2 tsp. cinnamon
1 3/4 c. sugar
1 2/3 c. fresh strawberries
1/4 c. water
1 tbsp. cornstarch, dissolved in water

Combine all ingredients for crust mixture and press into buttered 9 x 13 inch pan. Bake in preheated 375 degree oven for 15 minutes. Beat ingredients for filling until smooth. Pour over crust. Bake for 15 to 20 minutes at 375 degrees. Combine all ingredients for Rhubarb Topping and put in saucepan. Cook on medium until rhubarb is tender; spread over cheese cake and chill.