For the Cheesecake Base:

1. Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
2. Mix the butter and salt with the crumbs.
3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
4. Place in the fridge to set.

For the Cheesecake Topping:

1. Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
2. Line a large baking tray with parchment paper.  
3. Align the rhubarb in a single layer on top of the parchment paper.
4. Sprinkle evenly with caster sugar.
5. Sprinkle with the blood orange zest and juice. 
6. [Optional] Place peppercorns in muslim and tie it up. Put in the orange juice.
7. Bake in the oven for 20 minutes, then leave to cool. 

For the Cheesecake Filling:

1. Drain the rhubarb juices into a small saucepan and place over a low heat. Place the gelatine leaves in the liquid to soften and stir until everything is dissolved. 
2. Place the liquid and three quarters of the cooled rhubarb batons into a food mixer and process until smooth. Set aside the rhubarb puree and store the remaining rhubarb batons in the fridge.  
3. Place the cream cheese in a stand mixer.
4. While it’s running, slowly add the icing sugar. 
5. Fold the rhubarb puree into the cream cheese mixture.
6. In a separate bowl, whisk double cream until soft peaks form.
7. Fold the double cream into the cream cheese mixture a bit at a time. Repeat until the double cream is finished. 
8. Remove the cheesecake base from the fridge and tip the mixture into the springform tin. Gently drop the tin onto the kitchen counter a few times to let any bubbles out. 
9. Place the cheesecake in the fridge to chill for at least 6 hours.
10. Before serving, decorate with the remaining rhubarb batons. Enjoy!