Strawberry Rhubarb Cheesecake

I searched the internet for what seemed forever to find a recipe that was for cheesecake with strawberries and rhubarb in the actual cheesecake. I couldn't find one, and if I did, I didn't like it. So, I decided to make my own. This was my first attempt. The result: It was very good. I must find a different crust, and it could be creamier. It was really good though and if you don't want to wait until I try it again and re post my findings, please try it yourself!

Crust

1 package (9-10) Graham crackers, crushed

1/3 cup brown sugar

6 tbsp melted butter

1/2 tsp cinnamon

Filling

5 oz strawberries

5 oz rhubarb, steamed
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
3 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat oven to 325 F.

Combine all crust ingredients and press in bottom of a 9" spring form pan. Bake for 7 minutes. Let cool.

Puree strawberries and steamed rhubarb together. Combine cream cheese and sugar in electric mixer until blended. Add flour and eggs slowly. Add the remaining ingredients and mix until well combined. Finally, add the strawberry rhubarb puree. Mix well. Pour the mixture into the prepared crust. Bake for 1 and 1/2 hours or until center is softly set and edges begin to color, puff, and crack. Refrigerate, uncovered, for minimum 4 hours.