5. Pour into waiting crust. Bake 20 minutes or until center is set and edges are light brown. Cool.
6. In a saucepan, combine rhubarb, 2/3 c. sugar, water, cornstarch, and cinnamon.
7. Bring to a boil over medium heat.
8. Cook and stir until thickened, about 5 minutes. Cool.
9. Pour over cream cheese filling.
10. Chill in the refrigerator for at least 4 hours. (I chilled it overnight.)