Crumble topping:

1. Preheat the oven to 200°C/180°C fan.
2. Put flour, sugar, and cubed butter into a bowl and rub together with your fingers until the mixture resembles breadcrumbs.
3. Spread the mixture onto a baking tray and bake for 15–20 minutes, mixing occasionally, until it starts to brown.
4. Remove from oven and allow to cool completely on the tray.

Rhubarb Filling:

1. Place rhubarb in a heavy-based pan with caster sugar, ground ginger, and water.
2. Cook over medium heat for 5–7 minutes, stirring occasionally, until rhubarb is softened but still holds some shape.
3. Strain any excess liquid and set aside to cool completely.

Base:

1. Blitz digestive biscuits to fine crumbs in a food processor, or crush with a rolling pin.
2. Mix in melted butter until thoroughly combined.
3. Press mixture firmly into the base of a deep, 20cm springform cake tin.

Cheesecake filling:

1. In a large bowl, whisk together soft cheese, icing sugar, and vanilla until smooth.
2. Pour in double cream and whisk again until mixture thickens. (Alternatively, whip cream separately to soft peaks, then fold through the cream cheese mixture.)
3. Gently fold in the cooled rhubarb mixture.
4. Spread evenly over the biscuit base.
5. Sprinkle the baked crumble topping evenly over the surface.
6. Refrigerate for 5–6 hours or preferably overnight.

To serve:

1. Carefully remove the set cheesecake from the tin.
2. Serve as is, or with a light drizzle of cream for extra indulgence.