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