Stilton Cheesecake with Rhubarb Compote

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 7 tablespoons unsalted butter, cut into 1/2-inch cubes and softened
• 1/2 lb Stilton, rind discarded and cheese crumbled (1 cup)
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1/3 cup all-purpose flour
• 3 large eggs
• 1 (8 ounce) container sour cream
• 2 teaspoons vanilla
• 1/2 cup Port
• 1/2 cup sugar
• 24 pink peppercorns, coarsely crushed
• 2 pounds trimmed rhubarb, cut into 1/2-inch cubes (6 cups)
• 3 tablespoons sugar for caramel topping (optional)

1. Preheat oven to 350F.
2. Blend together flour and sugar with an electric mixer.
3. Add butter and blend until mixture resembles coarse meal (it will not form a dough).
4. Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom.
5. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
6. Reduce temperature to 300F.
7. Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed.
8. Beat in flour and add eggs, 1 at a time, beating well after each addition.
9. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.
10. Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1 hours.
11. Transfer cake in pan to rack and run a knife around edge of pan to loosen.
12. Cool completely, about 2 hours.
13. Chill, covered, until cold, at least 4 hours.
14. Remove side of pan and transfer cake to a plate.
15. Boil Port, 1/2 cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes.
16. Add rhubarb and gently stir to coat.
17. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl.
18. Chill compote, covered, until cold, at least 4 hours.
19. Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.

flour, sugar, unsalted butter, stilton, cream cheese, sugar, flour, eggs, sour cream, vanilla, sugar, pink, trimmed rhubarb, sugar

Taken from www.epicurious.com/recipes/food/views/stilton-cheesecake-with-rhubarb-compote-103409 (may not work)