Mix first 3 ingredients together until smooth. Fold in stilton crumbles, making sure that the cheese is coarse and not smooth. Pour into pastry crust. Bake until set in the middle of the pie, about 20 - 30minutes.
Sweet Rhubarb Sauce:
Bring sugar and water to a boil, stirring until sugar dissolves. Add rhubarb. Let simmer for 5 minutes. Cover and chill. Spoon over slices of cheesecake.