Method
Grease and line the base of a 12inch spring form cake tin.
In a bowl combine the crumbed biscuits and butter. Press evenly into the base of the lined tin, pushing down well to ensure the cheesecake base will hold. Refrigerate to set.
Heat the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes Pour the prepared custard into a bowl. Add the cream cheese and ginger syrup, stirring well to ensure the cream cheese is fully combined. Pour the cheesecake mix onto the chilled biscuit base and return to the fridge to set for approximately 40 minutes.
Slice the rhubarb into desired length strips and place half of the strips into a pan with the sugar with the ginger. Bring to the boil and simmer to form light syrup. Add the remaining rhubarb and cook for a further 5 minutes. Remove rhubarb strips and place onto a tray.
Once set, remove the cheesecake from the fridge and carefully release from the springform ring and base. Place onto desired serving plate.
Top the cheesecake with the sautéed rhubarb strips and drizzle syrup on top. Serve.