• Preheat oven to 350°f (175°C).
• In a small mixing bowl, add the crust ingredients.
• Mix the crust ingredients, using a pastry blender until they are a soft crumble.
• Pour crust crumbles into an un-greased 9-inch springform pan.
• Press until smooth, using the back of a spoon or your hands.
• Bake in the oven for approximately 10 minutes, or until golden.
• Remove from oven and let cool completely.

Filling

• In a large mixing bowl cream both packages of cream cheese until smooth.
• Add the liquid sweetener and continue mixing.
• Add 1/2 cup of the cool whip and continue beating on low speed until smooth and fluffy.
• Fold in 3/4 cup of the chilled stewed rhubarb (rhubarb sauce).
• Continue gently mixing, by hand, until thoroughly combined.
• Add sliced strawberries and mix them in gently, until thoroughly mixed.
• Fold in the remaining cool whip, gently mixing.
• Pour into the cooled crust and smooth the top.
• Chill for at least 2 hours before serving.

Topping Sauce

• In a small saucepan, combine stewed rhubarb and Walden farms strawberry fruit spread.
• Bring to a simmer and remove from heat.