Combine all the ingredients for the topping in a saucepan and bring to the boil. Simmer for 6-8 minutes until thickened. Stir occasionally.
For the cheesecake layer, simply mix cream cheese, sugar and egg until smooth.
Put all the ingredients in a bowl and mix to a smooth batter.
Knead the crumble ingredients into a crumbly dough.
Pour the cake batter into a springform pan or small baking tray and spread evenly. Spread the cheesecake mixture on top. Then spread the strawberry-rhubarb compote on top and finally sprinkle the crumble on top.