• Preheat the oven to 325 F.
• Wrap foil around the springform pan, (please see the video how to do properly.)
• Lay a parchment paper on the bottom of the pan, and apply some baking spray

Crust

• Add Biscoff biscuits in a food processor. Grind the biscoff until they are little crumbs.
• Now add graham crackers and grind them until it's crumbly.
• Take out the biscuits and crackers' crumbs out in a bowl.
• Add salt, melted butter, mix well.
• Lay ¼ inch layer of the crumb mixture and smooth it out with a glass.

Batter

• In a bowl, add the room temperature cream cheese.
• Add sugar to it and beat it for 45 seconds.
• Next add sour cream and beat that for 20 seconds.
• Add rose essence, pure vanilla extract, salt, green cardamom powder and beat for 15 seconds.
• Now the beater is not needed.
• Add one egg and fold in the batter until it gets fully incorporated with the mixture.
• Next add the second eggs do the same thing again
• Lastly, add the third egg and fold it until it gets fully incorporated with the mixture.

Assemble

• Pour the batter on top of the crust and smooth it out.
• After pouring the batter on top of the crust, start dropping Gulab Jamuns in the batter.
• Take a rectangle baking pan with 1 in-1½ inch long sides.
• Fill it ¾ of the pan with water.
• Place the springform pan that has the cheesecake in this water bath.

Bake and Set

• Bake for 1 hour and 10 minutes in a water bath.
• Turn off the oven.
• Don't touch the cheesecake at all, open the oven door and let it open for 50 minutes or there would be bubbles on top of the cheesecake.
• Now take it out of the oven, shut the oven door and place it on the counter for 10 minute.
• After ten minutes, place it in the fridge overnight to set.
• Next morning, Take it out of the fridge.
• Pour some sheera from the Gulab Jamun (optional)
• Garnish with rose patels and pistachio powder.
• Enjoy!