Rhubarb and Ginger Cheesecake (Low Carb and Gluten Free)

For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down.
Take off the heat and leave over a bowl of ice to cool down.
Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool.
Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin.
Chill in the fringe while you make the filling.
Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
Pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
Mix in the cream and gelatine.
In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
Pour onto the cornflake base and smooth down gently.
Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours.
To serve, run a knife between the cheesecake and the tin to loosen it.
Remove the tin and base and put it on a serving plate.