Strawberry Rhubarb Cream Cheese Pie

Evidently, this pie got rave reviews by all 5 kids. I went to get my memory card to take a picture, and came back to this. Lovely. Thank you children. :)

Filling:
1/4 c cornstarch
1 c sugar
1 pinch salt
1/2 c water
1 1/2 c fresh or frozen rhubard (cut in 1/2 inch chunks)
1 1/2 c fresh or frozen strawberries (sliced)
1 unbaked pie shell, 9 inch

Topping:
8 ounce pkg cream cheese
1/2 c sugar
2 eggs

Top Topping:
1/2 tub cool whip
sliced almonds

Directions:
In saucepan, combine the cornstarch, sugar and salt. Add water and stir until well combined. Add rhubarb and strawberries. Cook, stirring often until mixture boils and thickens. Pour into pie shell. Bake at 425 for 10 m inutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325 and return to oven for 35 minutes or until set. Cool. Chill several hours or overnight. Smooth cool whip over entire pie and sprinkle with sliced almonds. Enjoy!