Ingredients

• Melted butter, to grease
• 150g (about 13) Granita biscuits
• 60g butter, melted
• 1 bunch (about 370g) rhubarb, leaves discarded, washed, roughly chopped
• 1 tablespoon water
• 170g (3/4 cup) caster sugar
• 2 vanilla beans, split (Queen Fine Foods brand)
• 2 x 250g pkt cream cheese, at room temperature
• 2 eggs
• 3 egg yolks
• 125ml (1/2 cup) thin cream

Method

• Step 1 Preheat oven to 170°C. Brush a 22cm (base measurement) springform pan with melted butter to grease.
• Step 2 Place biscuits in bowl of a food processor and process until finely crushed. Add melted butter and process until combined. Transfer to prepared pan and use the back of a metal spoon to press mixture evenly over base. Place in fridge until required.
• Step 3 Meanwhile, place rhubarb, water and 60g (1/4 cup) of the sugar in a medium saucepan over medium heat. Use a small sharp knife to scrape vanilla seeds from 1 vanilla bean into the pan. Add bean and cook, stirring occasionally, for 8-10 minutes or until rhubarb softens. Remove from heat and set aside for 20 minutes to cool. Use tongs to remove and discard vanilla bean.

• Step 4 Use an electric beater to beat together cream cheese and remaining sugar in a large bowl. Add eggs and egg yolks, 1 at a time, beating well after each addition, until combined. Use a small sharp knife to scrape seeds from the remaining vanilla bean into the cream-cheese mixture. Use a large metal spoon to fold in cream until combined.
• Step 5 Pour filling into the prepared pan and gently swirl through rhubarb mixture.
• Step 6 Cover the sides and base of the pan with 2 layers of foil. Place in a deep ovenproof dish and pour in enough boiling water to come halfway up the side of the pan. Bake in preheated oven for 1 hour or until just set in the centre. Remove from oven and set aside on a wire rack for 1 hour to cool. Cover loosely with plastic wrap and place in fridge for 6 hours or until set.