- Preheat oven to 140°C fan-forced. Grease a 22cm round (base) spring-form cake pan.
- Process biscuits until mixture resembles fine breadcrumbs, then add butter. Process until combined, then press mixture into base and sides of pan. Refrigerate for 30-35 minutes.
- Process sugar, sour cream, cream cheese, vanilla and lemon rind until smooth. Add eggs, processing until thoroughly mixed. Pour into prepared pan and bake for an hour or until set. Allow to cool, then refrigerate overnight. Serve with rhubarb topping.
Topping Method:
In a large saucepan, combine rhubarb, sugar and 2 tablespoons of water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add cornstarch and remaining ½ cup of water until smooth. Bring to a boil, cooking and stirring for 2 minutes or until thickened. Cover and refrigerate until cool, then spoon over slices of cheesecake.
