Crush the cookies and mix them with the melted butter. Spread them in a buttered 8-inch ring, pressing down to a thickness of 1/3 inch.

Place the rhubarb on the cookies and bake for 15 minutes at 350°F. Remove from the oven and lower the temperature to 300°F.

Cut the apples into eighths after peeling and removing the seeds. Melt a small amount of butter in a large skillet, sprinkle with brown sugar, set the heat to low, and add the apples. Cook for 15 minutes, turning them halfway through.

Meanwhile, mix the cream cheese and fromage blanc. Add the sugar, vanilla, and egg. Add the cornstarch and mix well.

Pour over the rhubarb. Place the apple slices on the cheese mixture and bake at 300°F for 25 minutes.