Preheat your oven to 200°C (180°C fan). Prepare the crumble topping by mixing flour and sugar, rubbing in cold butter until crumbly. Spread onto a baking tray and bake for 15-20 minutes until golden. Cool completely.

In a saucepan, add chopped rhubarb, sugar, ginger, nutmeg, and water. Cook over medium heat for 5-7 minutes until tender. Strain and cool.

Crush digestive biscuits, mix with melted butter, and press firmly into a springform tin. Chill to set.

Beat soft cheese, sugar, and vanilla until smooth. Whip chilled cream and gently fold it in to maintain lightness.

Fold in cooled rhubarb into cream cheese mixture, pour over chilled base, and smooth top.

Sprinkle the cooled crumble over the top. Cover and chill for at least 5-6 hours or preferably overnight.

Before serving, let the cheesecake sit at room temperature for 10-15 minutes, slice with a hot knife, and serve with whipped cream or berries.