• Grease and line a 22 cm deep, round springform pan. Set aside.

Base:

• Place biscuits in a food processor and process until fine crumbs. Transfer to a bowl. Add melted butter and cardamom. Press the biscuit mixture onto the base of prepared pan. Refrigerate for 30 minutes.

Cheesecake layer:

• Sprinkle gelatin powder over boiling water in a heatproof jug. Stir until gelatin is dissolved. Set aside to cool.
• Meanwhile, using an electric mixer, beat cream cheese and ½ cup sugar until light and fluffy. Fold in cooled gelatin mixture. Add ground cardamom and rose water. Fold in gently. Set aside.
• Using an electric mixer, beat cream and ⅓ cup sugar until soft peaks form. Add this to cream cheese mixture. Add diced gulab jamuns and fold in gently. Pour mixture into prepared pan, levelling top with a spatula. Cover. Refrigerate for 4 hours.

Honey jelly layer:

• Arrange halved gulab jamuns, cut side down, on the cheesecake layer. Refrigerate while you make the honey layer.
• Sprinkle gelatin powder over boiling water in a heatproof bowl. Stir until gelatin is dissolved. Set aside to cool completely.
• Place water and honey in a bowl. Stir to combine. Add cooled gelatin. Stir to combine. Pour over gulab jamuns. Refrigerate for at least 2 hours or until set.
• To serve, remove cheesecake from the springform pan and garnish with chopped almonds, pistachios or silver leaves.