Rhubarb cheesecake squares 

Creamy and delicious rhubarb cheesecake squares. A must-have recipe!
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This is the perfect recipe to make during the rhubarb season and perfect for all summer long.
INGREDIENTS
Layer 1:
1/2 cup butter or margarine
1 1/2 cups flour
1/2 chopped pecans
Layer 2:
4 cups sliced rhubarb
1 tsp brandy or vanilla extract, optional
1/2 cup sugar
2 tbsp Flour
Layer 3:
2-8 oz. pkg. cream cheese, at room temperature
1/2 cup sugar
1 tsp vanilla
3 eggs
Topping:
1 1/2 cup sour cream
3 tbsp sugar
1 tsp vanilla
1 cup chopped pecans, toasted
DIRECTIONS
First, start by combining together the sliced rhubarb with the sugar. Set aside and allow to cool completely , for 2-3 hours or overnight in the refrigerator.
In another medium size bowl, cut butter into flour until coarse. Stir in pecans. Press into a non-greased 9-inch by 13-inch by 2-inch pan. Bake at 350 for 15 minutes.
Mix the flour into the rhubarb. Remove pan from oven and spoon rhubarb over the baked crust. Return to the oven and bake for another 15 minutes.
In a mixing bowl, beat together cream cheese, sugar and vanilla. Add eggs one at a time, mixing well after each addition. Pour over the baked rhubarb then return to the oven and bake for 30 minutes.
Meanwhile stir together sour cream, sugar and vanilla in a small bowl. Remove pan from the oven and spoon the mixture, while still hot on top. Sprinkle with the chopped pecans.
Allow to completely cool, then refrigerate before serving.