Rhubarb Cheesecake Pie

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan combine cornstarch 1 cup sugar salt water and rhubarb. Cook stirring occasionally until thickened. Pour into pie shell.

Bake in the preheated oven for 10 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C.)

In a medium bowl beat cream cheese eggs and 1/2 cup sugar until smooth. Pour over rhubarb in the pan.

Bake in the preheated oven for 35 minutes or until filling is set.