1. Start with the rhubarb compote. Wash and dry the rhubarb and cut off the ends. Cut into small cubes. Add together with the raspberries, sugar (or xylitol), and lemon juice to a small pot and heat up. Let the mixture cook and bubble until the rhubarb is very soft and the liquids have thickened a bit. Mix the cornstarch with water, then add to the pot and mix everything. Let cook and thicken up a bit more. Remove from the heat and let cool down.

2. For the base add the biscoff cookies to a food processor and pulse until you get fine crumbs. You can do that step with a freezer bag and a rolling pin as well. Add the oats flour and mix in with the cookie crumbs. Add the melted butter and mix to combine. Line a 9 inches (23cm) springform tin with baking parchment, transfer the crumbs to the tin, and press to the bottom to get an even layer. Place in the fridge until needed.

3. Preheat the oven to 320°F (160°C). For the filling mix cream cheese with sour cream, sugar (or xylitol), eggs, and vanilla extract until well combined. Sprinkle the cornstarch over the mixture and mix well to combine. Pour about half of the filling on the base in the baking tin, dollop half of the cooled rhubarb compote on top, and swirl a bit with a wooden skewer. Pour the remaining cream cheese mixture over everything and smooth out the top. Add the remaining compote on top and swirl again with the skewer. Bake for about 60 minutes – the edges of the cheesecake should have set but the center should still wobble a bit if you move the tin. Turn off the oven, open the door a bit and leave the cake inside the oven for another 30 minutes. Take out and let cool down completely, then place in the fridge for at least 4 hours or overnight.