Prep: Lightly grease an 8-inch (20cm) springform pan and line the bottom with parchment. Drain the gulab jamuns on paper towels. Cut 8–10 gulab jamuns in half. Soak a pinch of saffron in 1 tablespoon of warm milk to bloom. Set these aside, and chill the pan while you make the crust.

Make the crust: In a food processor, pulse the biscuits into fine crumbs. Mix in melted butter and cardamom until evenly coated. Press the mixture firmly into the bottom (and ¼–½ inch up the sides, if desired) of the prepared pan. Freeze or refrigerate for 10–15 minutes to set.

Whip the cream: In a cold bowl, whip the heavy cream with 2–3 tablespoons powdered sugar to stiff peaks. Set aside – this will lighten the filling.

Mix the filling: Beat the softened cream cheese until smooth. Add condensed milk, yogurt (or sour cream), powdered sugar (if using), rose water (or syrup), cardamom, saffron-milk, lemon juice, and the dissolved cornstarch or gelatin. Beat until creamy and lump-free. If using gelatin/agar, stir it in now.

Combine cream and jamuns: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Then fold in the drained halved gulab jamuns, distributing them throughout the batter.

Assemble and chill: Pour half the batter into the crust and smooth the top. Arrange the remaining halved gulab jamuns in a single layer over it, then pour in the rest of the batter. Tap the pan on the counter to remove air bubbles. Cover and refrigerate for at least 6 hours (preferably overnight) until fully set. For a quicker set, you may place it in the freezer for 30–60 minutes, then return to the fridge.

Finish and serve: When set, run a hot knife around the edges before releasing the springform to get clean slices. To serve, garnish with a dollop of whipped cream and extra gulab jamuns. Sprinkle chopped pistachios, saffron threads, and dried rose petals on top. Drizzle with a little extra gulab jamun/rose syrup if desired. Keep the cheesecake chilled until serving – it is best enjoyed cold.