1-Make the rhubarb compote: Simmer diced rhubarb, 1/2 cup sugar, and 2 tbsp water for 8 minutes; thicken with cornstarch slurry and cook 2 more minutes. Cool completely.

2-Prepare the crust and crumble: Whisk flour, oats, brown sugar, and salt; cut in cold butter until crumbly. Reserve 1 cup for topping and press remaining into a lined 13×9-inch pan.

3-Make the cheesecake filling: Beat softened cream cheese smooth, add sifted confectioners’ sugar and beat until velvety, then mix in egg just until combined. Spread over crust.

4-Layer the compote: Spoon cooled rhubarb compote over cheesecake layer and spread gently without mixing.

5-Add the crumble: Stir sliced almonds into reserved crumble, then sprinkle evenly over rhubarb, leaving some larger clumps.

6-Bake: Bake at 350°F (335°F convection) for 28–32 minutes until golden brown and cheesecake is set at edges but slightly jiggly in the center.

7-Cool completely: Cool on a wire rack at room temperature for at least 2 hours, then refrigerate at least 2 more hours before slicing; do not cut while warm.