1.Preheat oven to 180°C. Lightly grease 6 holes of a Texas muffin pan. Line each hole with 2 thin strips of baking paper, crossing at the base.
2.Place biscuits in a food processor. Process until finely crushed. Add butter and process until combined.
3.Divide biscuit mixture evenly between recesses, pressing firmly. Chill for 15 minutes until firm.
4.In a bowl, beat cream cheese with sour cream, yoghurt, eggs, sugar and vanilla. Pour evenly into prepared muffin pan.
5.Bake for 20-25 minutes until firm. Cool in pan, then chill until required.
6.Meanwhile, for the poached rhubarb, combine all ingredients in a medium saucepan. Bring to the boil, stirring. Simmer for 4-5 minutes until tender. Set aside to cool.
7.Serve cheesecakes topped with poached rhubarb.
You can use leftover poached rhubarb for breakfast with porridge or with ice-cream for dessert. If you prefer, chocolate biscuits can be used to make the base.Note