I found this recipe on Pinterest. Original blog post bekicookscakesblog.blogspot.com. I tweaked just a bit.  I can’t begin to tell you how good this one is! In my top three favorite desserts of all time!

For the Crust/Topping:

2 1/2 c. all-purpose flour

1 c. firmly packed brown sugar

1 c. chopped pecans

1 c. butter chilled 

Fruit Filling:

4 c. chopped rhubarb

2 c. chopped strawberries 

1- 3 oz. pkg. strawberry jello

2- 8 oz. brick cream cheese (room temp)

2 c. sugar (divided)

2 eggs

1 tsp. vanilla

Preheat oven to 350 degrees. Place parchment paper in bottom of a 9×13 pan. Mix crust/topping ingredients together with a pastry mixer till crumbly. Pour half into pan and press down. Bake for 10 minutes.  While baking, mix rhubarb, strawberries, strawberry Jello and 1/2 cup sugar. Set aside. Next, mix room temperature cream cheese, remaining 1 1/2 cups sugar until smooth. Add eggs and vanilla. Continue mixing until smooth. Pour cream cheese mixture over crust. Then spoon all fruit on top of that. There will be a thick layer of fruit. Crumble remaining topping over fruit. Bake for 1 hour or until center is not jiggly and topping is brown. Cool on counter for 1 hour. Refrigerate for at least 3 hours or overnight. Enjoy!