Blitz 200g ginger biscuits to crumbs in a food processor, then add 100g melted butter, tip into a 25cm diameter spring-form tin,
press down evenly and chill for 20 minutes. Put 600g cream cheese into a bowl and beat until smooth. Add 1 tsp ground ginger,
70g finely chopped stem ginger and 200g caster sugar, and beat this until smooth. Beat in 300ml sour cream, 40g plain flour,
the zest and juice of a lemon and a tsp vanilla essence, then add 4 beaten eggs, one at a time, whisking until well combined.
Pour this into the tin and bake in a 170ᵒC oven for an hour. After the hour, turn the oven off, don’t open the door, and let
the cheesecake cool inside for another hour. For the rhubarb compote, put 400g rhubarb, sliced into 5cm pieces, into a shallow dish,
add 75g caster sugar, 1 tsp grated fresh ginger root and the zest and juice of an orange. Bake in a 140°C oven for 30 minutes.
When cool, spoon onto the top of the cheesecake.