Preparation:

• Bring the rhubarb, sugar and orange juice to the boil in a pan. Simmer over a low heat, stirring occasionally, until the rhubarb is very soft and the liquid has thickened a little. Set aside.
• Preheat the oven to 160 °C.
• Crumble the butter cookies in a food processor (alternatively, put them in a tea towel and beat them with a rolling pin until they are well crumbled). Mix the butter and cookie crumbs. Cover the base of a cake tin about 23 cm in diameter with the cookie mixture. Press down firmly and bake for about 8 minutes until the base has taken on some colour. Remove from the oven and leave to cool.
• Mix the Philadelphia and sugar well in a blender. Add the sour cream, white chocolate, cornflour, vanilla and salt and mix until smooth. Add the eggs and stir briefly until everything is well mixed.
• Pour half of the cream cheese mixture into the cake tin and cover with half of the rhubarb sauce. Using a knife, carefully draw a marble pattern into the mixture using circular movements. Repeat with the rest of the cream cheese mixture and the rest of the rhubarb.
• Bake the cake until the cream cheese mixture has set in the centre, about 60 to 70 minutes.
• Leave to cool for 10 minutes, then remove the cake from the edge with a knife. Leave to cool for a further hour before lifting out.