Rhubarb Cheesecake with lots of Blackberries

I love rhubarb. It grows like a weed all summer long, works in all kinds of desserts and sweets, and just feels like home. No matter where that is. I can't believe it's already September, and the days of fresh rhubarb are coming to a close. Here rhubarb adds it's distinctive tanginess to a sort of non-cheesecake, topped with a thin layer of cooked blackberry syrup and fresh blackberry topping. When the syrup-glaze cools and thickens, it becomes a tasty way of keeping the sliced berries from slipping and sliding around the cheesecake.

Rhubarb Cheesecake

1 vegan graham cracker pie crust

1 8 oz. package vegan cream cheese (Tofutti here)

1/2 of a 14 oz. package silken tofu

2/3 cup rhubarb puree* (made from about 1 1/2 cups fresh rhubarb)

1/2 cup sugar

2 tbsp. arrowroot powder (or cornstarch)

Blackberry glaze

1/3 cup fresh blackberries (well-thawed frozen berries are fine too)

1 tsp. cornstarch

1 tbsp. sugar

1/4 cup water

1. Prepare the rhubarb puree by simmering chopped rhubarb with just enough water (a half cup or so) to prevent from burning. When the rhubarb is soft, add the sugar, stir to dissolve, and remove from heat. I think it's a good idea to blend this before adding to the cheesecake mixture, but wait a while for it to cool.

2. In a blender or food processor, blend all of the cheesecake ingredients, including the rhubarb puree.

3. In a non-stick pot, bring the cheesecake mixture just to a simmer, stirring frequently. The arrowroot will cause it to noticeably thicken in just a few minutes.

4. Pour in a graham cracker pie crust, and bake at 375 F for about 45 minutes - since oven times vary, check frequently after the first 25 minutes or so and remove once the top just starts to lightly brown. The cheesecake filling may not appear firm, but it will firm up as it cools. Chill for at least 3 hours, preferrably overnight, in the fridge.

5. Prepare the blackberry glaze - bring all ingredients to a simmer in a sauce pan. Use a fork to get the berries all crushed up in the liquid. When the cornstarch and sugar is dissolved and begins to thicken the glaze, remove from heat. You want to use it pretty soon, so it doesn't congeal in the pan.

6. Pour the warm berry glaze over the chilled cheesecake, top with fresh sliced blackberries, and return to the fridge. It will be ready to serve as soon as the topping is well-chilled, in about a half hour.