• Preheat oven to 325°F. Line muffin tins with 18 paper liners.

Strawberry Rhubarb Sauce

• To a medium saucepan, add the strawberries, rhubarb, sugar, salt and water. Cook over medium-high heat for 6-8 minutes until all the rhubarb is broken down and soft. Set aside and allow to cool.

Graham Cracker Crust

• In a medium bowl, combine the graham crackers, sugar and melted butter. Mix until well combined. Firmly press 2 tablespoons of the mixture into each muffin liner.

Cheesecake

• In a large bowl, beat the cream cheese until it is smooth. Add the sugar, flour and vanilla. Blend until smooth and creamy.
• Mix in one egg at a time, just until combined, being careful not to overmix. Fold the sour cream in to the cream cheese mixture until combined.
• Spoon 2 tablespoons of the cheesecake into each muffin tin. Top with 1 teaspoon strawberry rhubarb sauce. Using a butter knife swirl the sauce into the cheesecake.
• Top with an additional 2 tablespoons cheesecake and a heaping teaspoon of strawberry rhubarb sauce. Swirl until the sauce in evenly distributed throughout the cheesecake in a nice swirl.
• Bake at 325°F for 30-40 minutes.*
• When the cheesecakes are fully set and they no longer jiggle in the center, remove them from the oven.
• Refrigerate and cool cheesecakes completely before serving. Store leftovers in an airtight container.