Rhubarb Cheesecake Dessert

Crust:
1 cup chopped (coarse) pecans
1/2 cup unsweetened coconut
2 tablespoons Splenda
3 tablespoons melted butter

Mix in food Processor, put in springpan and bake for ten minutes at about 375-degrees. Cool.

Filling:
Two 8 ounce packages of cream cheese (softened)
3/4 cup Splenda
3 eggs
1 teaspoon vanilla

Beat the cream cheese and sugar until light and fluffy. Add eggs and vanilla, and mix well. Pour over cooled crust and bake 20 to 25 min at 375-degrees or until center is set and edges are light brown. Cool.

Topping:
3 cups cut-up rhubarb
1 cup Splenda (taste to see if you prefer it sweeter)
1/4 cup water
2 teaspoons sugar-free Jell-O (strawberry recommended)
1/2 teaspoon cinnamon

Directions:
In saucepan, combine rhubarb, sugar, water, Jell-O and cinnamon; bring to a boil over medium heat. Cook, stirring until thickened. Remove from heat, cool, then pour over filling. Cover and refrigerate at least one hour. Can be served topped with whipped cream.