Start by making rhubarb and orange compote, grate the zest from the orange and set aside to add to the cheesecake mixture later. Squeeze the juice from the orange.
Mix the cornflour with 2 tbsp of the orange juice to form a smooth paste and set aside.
Place the rhubarb, sugar and remaining orange juice in a small pan and cook, gently stirring occasionally until the rhubarb is just tender.
Stir the cornflour mixture again and pour into the pan, cook over a low heat until the mixture thickens. Remove from the heat.
Next make the base, butter a 22cm (9in) deep loose bottom cake tin. Crush the biscuits in a food processor or in a plastic bag with a rolling pin, until you have fine crumbs. Add the melted butter mix well then tip into the prepared tin. Press down into an even layer, I use the base of a glass to do this. Chill while preparing the cheesecake mixture. Preheat the oven to 180℃ (150℃ fan)/350°F/gas mark 6.
To make the cheesecake mixture, place the cream cheese, double cream and caster sugar in a mixing bowl and beat with an electric whisk until smooth and thick.
Beat in the reserved orange zest and the cornflour, then beat in the eggs one at a time.
Pour the mixture into the tin then add spoonfuls of the rhubarb and orange compote randomly over the surface of the cheesecake.
Bake for 50 minutes until golden, with a slight wobble. Turn the oven off and prop open the door slightly and allow to cool.
Once cold, chill completely then transfer to a serving plate. Dust with a little icing sugar and serve cut into wedges.
Will keep covered in the refrigerator for up to 4 daysNutrition information is approximate and is meant as a guideline only.