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 425 F. for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven. Reduce heat to 325 F. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with shipped cream and almonds.