Heat oven to 350°F. Spray the bottom of a 9x13 in pan with pan spray.

Strawberry Rhubarb Sauce

To a large saucepan add all of the strawberry rhubarb sauce ingredients. Cook over medium for about 15 minutes, or until all of the strawberries and rhubarb are broken down and and you have a nice thickened sauce. Stir occasionally to prevent burning on the bottom of the pan.

Cookie Crust

In a medium bowl, add the softened butter and egg. Beat just until smooth. Add the cookie mix and flour and beat until crumbly dough forms. Press firmly into the sprayed pan.

Bake 15–18 minutes at 350°F or until light golden brown (Watch this closely as the bottom of the cookies get really done if you over bake!). Cool 15 minutes.

Cheesecake Bars

Meanwhile, in large bowl, beat cream cheese and 3/4 cup sugar until smooth. Add the vanilla and 2 eggs and mix just until combined. Spread evenly over the cookie crust in the pan.

Dollop the strawberry rhubarb sauce over the cheesecake mixture. Use a butter knife to pull sauce from side to side through cream cheese mixture to create the swirl.

Bake 25–30 minutes at 350°F or until cheesecake is set.

Refrigerate until chilled, about 2 hours, before serving.