Rhubarb Mango Orange Vanilla Cheesecake Bars

Preheat oven to 350°F. Grease and line a 9×9 baking pan with parchment paper.

First, make the graham cracker crust. Add the graham cracker crumbs, brown sugar, sugar, and salt, and mix well. Add the melted butter, and use your hands to mix the crumbs until they resemble wet sand. Dump the mixture into your prepared pan and use an offset spatula or your hands to press the mixture evenly into the bottom of the pan. Bake the crust for 8 minutes and then cool on the counter.

While the crust bakes, mix your fruit. Add orange zest and sugar to a small mixing bowl and use your fingers to rub the sugar into zest for 1 minute. Add salt, rhubarb, mango, and cornstarch and mix well. Set aside.

Next, make the streusel. In a mixing bowl, add butter, brown sugar, cardamom, and salt. Mix until you have a smooth paste using a spatula. Add flour, oats, and almond meal, and use your hands to bring the dough together. Set aside.

Now, make the cheesecake. Add cream cheese, mascarpone cheese, sour cream, and sugar to a mixing bowl. Mix on medium speed for 3 minutes, scraping the bowl down halfway through. Add the vanilla and egg and mix for another minute. Add the cornstarch and powdered sugar and mix for 2 minutes, scraping the bowl down halfway.

To assemble, pour the cheesecake batter over the graham cracker crust and spread it into an even layer. Tap the pan on the counter a few times to eliminate any large air bubbles. Spoon the fruit on top of the cheesecake batter. Evenly crumble the streusel over the fruit. Sprinkle sliced almonds on top before baking for 30-35 minutes.

Cool the cheesecake on the counter for 1 hour before refrigerating for a minimum of 4 hours. I like to refrigerate mine overnight. Slice into bars and enjoy!