3 cups fresh rhubarb, cut into 1/2-inch pieces
1 cup, plus 2 tablespoons sugar, divided
1 tablespoon flour
1 10-inch prepared graham cracker crust
8 ounces Wisconsin cream cheese, softened
1 1/2 cups (12 ounces) sour cream, divided
1 tablespoon, plus 1 teaspoon vanilla, divided
Preheat oven to 350°F. Combine rhubarb, 1/2 cup sugar and flour in nonstick skillet. Cook over medium heat until sugar melts. Pour into prepared pie crust.
Meanwhile, beat together cream cheese, 1/2 cup sour cream and 1/2 cup sugar until fluffy. Add eggs, one at a time, blending after each. Mix in 1 tablespoon vanilla. Pour over rhubarb layer. Bake for 30 minutes or until puffed and golden.
Combine remaining sour cream, sugar and vanilla then spread over hot pie. Set on a wire rack to cool slightly. Cover and refrigerate before serving.