# Break the biscuits to a crumb by placing them in a bag and beating with a rolling pin.
# Add the melted butter, mix and then press into the base of 4 individual round moulds
# Chop the rhubarb into chunks and place in a pan with 2 tablespoons water and 20g sugar.
# Heat for approximately 5 minutes until very soft.
# Add the drained, soaked gelatine, mix and leave to cool.
# Beat the cheese, sugar and sour cream until smooth, add the stewed rhubarb.
# When the mix is cool fold in the whipped cream and set in the prepared moulds on top of the biscuit base.
# Boil the water and sugar for 5 minutes then add the chopped rhubarb.
# Simmer for 5 minutes, remove from the heat and pass through a fine sieve.
# The syrup may need to be reduced further, depending on its consistency so cook for another 2 minutes until it is sticky.
# Cool and then pour on top of the cheesecake before the syrup sets.