Ingredients
Cheesecake Base
* 100g ginger nut biscuits
* 40g unsalted butter, melted
Cheesecake Filling
* 90g cream cheese
* 60g sugar for the cream mix and 20g for the rhubarb
* 90g sour cream
* 90g whipped cream
* 4g gelatine sheets soaked in cold water
* 70g rhubarb
Rhubarb Syrup
* 100ml water
* 200g sugar
* 100g chopped rhubarb