Cut the rhubarb into roughly 2-3 cm chunks, add these to a pot with the sugar (125g) on a medium heat and stew until soft. Then allow to cool and keep for later.
Whilst your rhubarb is stewing, using a food processor blend your biscuits to the consistency you would like for the base.
Melt your butter in a microwaveable bowl, once melted add your blended biscuits to the bowl and mix well to combine.
Add you biscuit mix to your cheesecake tin and press down firmly to create an even base.
Put all cream cheese filling ingredients into a bowl and mix well until it's a stiff consistency.
Press the cream cheese filling on top of the base and smooth the surface. Chill for 1-2 hours
Before serving add your rhubarb topping to the centre of the cheesecake surface.