Preheat oven to 200°C (180°C fan). In a mixing bowl, combine flour and sugar, then rub in cold, cubed butter until resembling coarse crumbs. Spread evenly on a baking tray and bake for 15-20 minutes, stirring halfway. Cool.

In a saucepan, add rhubarb, sugar, ginger, nutmeg, and a splash of water. Cook over medium heat for 5-7 minutes, stirring until rhubarb is soft but holds shape. Drain excess liquid and let cool.

Crush digestive biscuits into fine crumbs. Combine with melted butter and press into the bottom of a 9-inch springform tin.

In a mixing bowl, beat soft cheese, sugar, and vanilla until smooth. Whip cream to soft peaks and fold into the mixture. Incorporate cooled rhubarb filling gently.

Pour cheesecake filling over biscuit base, smoothing the top. Sprinkle cooled crumble over filling. Cover and refrigerate for at least 5-6 hours or overnight.

Once set, let cheesecake sit at room temperature for 10-15 minutes before slicing. Use a hot, damp knife for clean cuts. Serve with whipped cream or vanilla ice cream.