Gulab Jamun Cheesecake with Rosewater Syrup

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the bottom of the pan tightly with aluminum foil to prevent leaks.

In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.

Bake the crust for 8-10 minutes, or until lightly golden. Let cool slightly.

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Use an electric mixer for best results.

Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.

Stir in the heavy cream, vanilla extract, and cardamom (if using).

Chop the Gulab Jamun into smaller pieces and gently fold them into the cheesecake batter.

Pour the cheesecake batter over the cooled graham cracker crust.

Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.

While the cheesecake is cooling, prepare the rosewater syrup. In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves.

Reduce heat and simmer for 5 minutes, or until the syrup slightly thickens. Remove from heat and stir in rosewater. Let cool completely.

Once the cheesecake is chilled and set, remove it from the springform pan. Drizzle with rosewater syrup and garnish with chopped pistachios. Slice and serve.