Preheat the oven to 180 ° C. Line the bottom of the springform pan with baking paper and grease the edge.
Using a food processor, pulse the cookies into crumbs. Pour into a medium bowl and stir in melted butter until combined. Put in the mold and press firmly.
Allow crust to slightly cool as you prepare the filling.
Put the cream cheese in a bowl and mix with the pudding powder, whipped cream, eggs and sugar.
Cut the rhubarb into 2 cm wide pieces and place in a saucepan with the remaining ingredients. Let it simmer for 3 minutes.
Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Now add the rhubarb over the filling. Sprinkle with a few sliced almonds and bake in the oven for 50 -60 minutes.
Open a crack in the oven door and leave the cake in the oven for 30 minutes. Then let the cake cool completely.