Ginger Graham Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1 1/2 teaspoons ground ginger
4 tablespoons unsalted butter, melted

White Chocolate Filling:
5 bars (1.5 ounces each) Godiva® Ivory Chocolate, coarsely chopped
1 1/2 cups sugar
2 tablespoons unsalted butter
2 teaspoons finely grated lemon peel
4 packages (8 ounces each) cream cheese at room temperature, cut into 8 pieces
4 eggs
1 tablespoon vanilla extract
1/2 cup sour cream

Strawberry Rhubarb Compote:
2 cups fresh or frozen chopped rhubarb, (1/2-inch pieces)
2 cups fresh or frozen hulled strawberries, cut in half
2 cups sugar
1 1/2 cups water
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract

Make Crust:
1. Position rack in center of oven and heat to 325°F. Lightly butter bottom and sides of a 9-inch springform pan. Mix graham cracker crumbs, sugar and ginger with the butter in a small bowl. Press the mixture into bottom and 1-inch up the sides of the prepared pan. Set aside.

Make Filling:
1. Place the chocolate in a microwavable bowl. Microwave on HIGH for 1 minute. Let stand for 1 minute, then stir until chocolate is melted and smooth.
2. Place the sugar, butter and lemon peel in an electric mixer bowl. Beat at low speed for 1 minute. Gradually add cream cheese, 1 (4 ounce) piece at a time, beating until all the cream cheese is completely smooth. Beat in melted chocolate. Add eggs and vanilla, beating until the ingredients are mixed, scraping down sides of bowl as necessary. Beat in sour cream. Scrape batter into the prepared pan and place in a roasting pan. Pour hot water into roasting pan so that it comes halfway up side of springform pan. Bake cake for 50 minutes or until the cake is just set in the center. Place the pan on a wire rack and cool completely. Refrigerate the cake for at least 6 hours before serving.

Make Compote:
1. Meanwhile, place rhubarb, strawberries, sugar, water and lemon peel in a 2-quart saucepan. Cook over medium heat until the mixture comes to a boil. Reduce the heat to low. Cook for 10 minutes or until the rhubarb is fork-tender. Remove from the heat and stir in vanilla. Compote may be served warm or refrigerate to serve chilled.

To Serve:
1. Loosen edge of cheesecake from side of pan with metal spatula or knife. Release and remove ring from pan. Cut cheesecake into wedges. Arrange a piece of cheesecake on a serving plate and spoon some compote over the top.