Preheat your oven to 325 F degrees. To a food processor, add biscoff cookies. Pulse a few times until the mixture turns into crumbs. Transfer the cookie crumbs into a bowl. Add melted and slightly cooled butter to it. Mix well until all the cookie crumbs are coated with the butter and the mixture resembles crumbs.

Lightly spray a 7.5-inch springform pan and then transfer the crumbs into the pan. Press the crumbs into the pan with a bowl or back of your spoon so that they are packed tightly into the pan.

Bake the crust at 325 F degrees for 6 minutes. Then remove the pan from the oven and transfer to the freezer to chill while you work on the cheesecake filling.

To make the cheesecake filling, add softened cream cheese to the steel bowl of your stand mixer (or use your hand mixer). Using the paddle attachment of your stand mixer, beat the cream cheese for 2 minutes on medium speed until it’s smooth and creamy.

Then add the sugar and beat for 1 minute until combined. Scrape the sides and bottom of the bowl with a spatula as needed. Add the heavy cream, sour cream, rose water, cardamom powder and cornstarch and mix for 1 minute until it’s all combined and you have a lump free batter.

Take the crust out of the freezer. Wrap it with 2 layers of aluminum foil from the sides and the bottom. We are going to bake the cheesecake using a water bath so that it cooks evenly and the layers of aluminum foil prevent any water seeping into the pan as the cheesecake bakes in the oven.

Pour a small portion of the filling over the crust (around ½ cup) and smoothen it out using a spatula. Now, arrange 12 gulab jamuns all around the edges of the pan. Place 3 gulab jamuns in the center. Pour the rest of the filling over the crust. Transfer the pan into a larger rectangular pan. I have used a 13x9-inch pan here. Carefully pour hot water around the pan so that it comes around 1-2 inches up to the side of the cake pan.

Bake the cheesecake at 300 F degrees for 45 minutes. When baked completely, it should still jiggle in the middle while the edges look set. Once 45 minutes are up, turn off the oven and let the oven door remain ajar (use a wooden spatula for this) for 10 minutes.

Then after 10 minutes, take the pan out of the oven. Remove the aluminum foil carefully. And let the cheesecake sit on the counter for 20 to 30 minutes. Then wrap the cheesecake and chill overnight in the fridge or for a minimum of 6 hours.

Unmold the cheesecake, decorate with edible gold leaves, chopped pistachios and more gulab jamun on top.