To make the base. In a bowl, mix the oats, rapeseed oil, golden syrup and stem ginger syrup. Once mixed, press into a greased, loose base cake tin and bake at 125c for 10 minutes. Remove and stir, then press again and cook for a further 10 minutes.
To make the dressing. Whilst the above is cooking, cut up the fresh rhubarb, sprinkle with a tablespoon of golden granulated sugar and bake (also at 125c) for 15 minutes covered in tin foil.
Once cooked, let both cool.
To make the topping. Add the soya milk to a saucepan and stir in the Vege-Gel. Heat until boiling then turn off the heat and whisk in the golden caster sugar.
Finely chop the stem ginger and mix this into the saucepan too. Then whisk in 180g soft cheese and pour over the now cooled base. Chill in the fridge for a few hours.
When ready to eat, remove the cheesecake from its cake tin and dress with the rhubarb. Enjoy!