Preheat oven to 150C.

Process the biscuits into coarse powder.

Add pistachios, cardamom powder and melted butter and mix to combine.

Transfer the mix to a 7” loose bottomed pan and using a flat object make the base compact.

IN another bowl, combine cream cheese, cardamom powder, condensed milk and amul fresh cream/ milk and make a smooth batter.

Crush motichoor ladoos and add it to the batter and gently fold in.

Pour this over the prepared biscuit base and top with sliced almonds.

Take two aluminium foil squares and place the tin on top of them.

Bring the foil around the sides of the tin and gently press to retain the shape of the tin.

Place this foil lined tin inside a larger tin or a deep tray and add water to the larger tray/tin so that it reaches half the height of your cheesecake tin.

Place this inside pre heated oven and bake the cheesecake for 45 minutes.

Open the oven door partially, switch off oven and allow the cheesecake to cool completely.

Cover with cling film and refrigerate overnight.

Place the tin on top of a tumbler and gently remove the side ring.

Now using a flat spatula, gently remove the biscuit base from the tin and place it on to a cutting board.

Slice the cheesecake with a sharp knife into eight equal portions.

Top each portion with ladoo halve and some pistachios.