CRUST:

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

Combine all crust ingredients in bowl. Press mixture into bottom of buttered 9 by 13 pan. Bake 375 degrees for 15 minutes.

CHEESECAKE FILLING:

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

Combine all filling ingredients in bowl, beat until smooth. Pour over crust. Bake 15 to 20 minutes.

RHUBARB TOPPING:

6 c. chopped rhubarb
1 c. sugar
2 tbsp. cornstarch
1 c. cold water
1 tsp. vanilla
1 (3 oz.) pkg. strawberry Jello

Mix rhubarb, sugar and cornstarch in pan. Stir in water and cook over medium heat until comes to boil and is clear and thick and rhubarb is tender. Add vanilla and Jello. Spread over cheesecake. Chill.