White chocolate cheesecake with rhubarb compote

Ingredients

• 200g oatcake biscuit
• 85g butter melted
• 450g white chocolate
• 284ml pot double cream
• 400g full fat soft cheese such as Philadelphia
• 4 eggs
• 1 tsp vanilla essence
• 600g rhubarb (trimmed weight), cut into 2.5cm chunks
• 250g golden caster sugar
• ½ vanilla pod split in half lengthways
• 100ml orange blossom muscat dessert wine (we used Brown Brothers)

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