Preheat your oven to 150°C (300°F).

Melt 100g of butter in a mixing bowl until smooth. Combine with crushed ginger snaps and mix until resembling wet sand. Press into the bottom of a springform pan.

Chill the crust in the refrigerator while preparing the filling.

Whisk together 400g of mascarpone and 250g of fromage frais until silky. Add 3 eggs one at a time, followed by 150g of sugar and 1 tsp of vanilla extract, blending until incorporated.

Melt 200g of white chocolate gently and fold into the cream cheese mixture until combined.

Chop 300g of fresh rhubarb and toss with sugar. Fold into the cheesecake filling.

Pour the filling over the chilled crust and smooth the top.

Bake for approximately 1 hour until the center jiggles slightly.

Turn off the oven and leave the cheesecake inside for an additional hour.

Prepare rhubarb compote by cooking 200g of sliced rhubarb with 100ml of cranberry juice for 10 minutes.

Run a knife around the edges of the cheesecake, transfer to the fridge, and chill for at least 4 hours or overnight.

Spread remaining mascarpone on top and spoon over the rhubarb compote. Garnish with white chocolate curls if desired.