Rhubarb Flan

For Crust:

Preheat oven to 400°F / 200ºC.

Combine flour and sugar in bowl. Cut in butter using a pastry blender until mixture resembles coarse crumbs; stir in milk until moistened.

Press crust mixture onto bottom and up the sides of a springform pan. Bake 15 minutes; remove from oven and set aside to cool.

For Filling:

Reduce oven temperature to 350°F / 180º C.

Combine sugar, water and cornstarch in 2-quart saucepan. Stir in rhubarb and cook over medium heat, for 5 to 7 minutes, stirring constantly, or until mixture comes to a full boil. Continue cooking, stirring constantly, 2 to 3 minutes or until thickened; remove from heat.

For Cheesecake:

In a large bowl, beat cream cheese at high speed until light and fluffy. Continue beating, adding 1 egg at a time and scraping bowl often, until well mixed. Add sugar, cream and lemon zest; beat at low speed, scraping bowl often, until well mixed.

To Assemble:

Spoon half of the cheesecake mixture over cooled crust. Spoon half of the rhubarb filling over cheesecake mixture; swirl with a knife. Top with remaining cheesecake mixture. Spoon remaining filling over cheesecake; swirl with knife. Bake for 60 to 75 minutes or until center is just set. (If the top is browning too quickly, loosely cover with aluminum foil. )

Heat the apricot jam in a small saucepan set over medium heat. Cool slightly.