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Export 9 ingredients for grocery delivery
Step 1
Lightly spray an 8x8-inch baking pan with nonstick spray. Set it aside.
Step 2
Using a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the crust mixture into the bottom of the prepared baking pan. Set it aside.
Step 3
Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla for 1 to 1½ minutes.
Step 4
Add in the whipped topping and continue to mix just until combined.
Step 5
Add the powdered sugar and continue mixing until completely incorporated.
Step 6
Evenly spread the cheesecake on top of the crust. Cover the cheesecake and chill in the refrigerator for at least 4 hours.
Step 7
Using a heavy-bottomed 3 to 4 quart saucepan over medium heat, combine the strawberries, rhubarb, lemon zest, lemon juice, vanilla, sugar, and cornstarch. Stir to combine completely.
Step 8
Cook on medium heat for 8 to 10 minutes, stirring continuously until the rhubarb softens and the topping thickens.
Step 9
Allow the topping to cool completely before spreading over the cheesecake.
Step 10
Evenly spread the topping over the cheesecake.
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