In a saucepan, combine the cornstarch, sugar and salt. Add water and stir until well combined. Add rhubarb. Cook, stirring often until moxture boils and thickens. Pour into pie shell. Bake at 220ºC . for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven. Reduce heat to 160ºC . Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with shipped cream and almonds.