Grind the biscuits, add melted butter and mix until incorporated.

Place a 5” square cake ring on a serving plate, transfer the biscuit mix and spread it evenly with a spoon.

Press it down well. Refrigerate for 5-10 minutes.

In a bowl, combine cream cheese, icing sugar, rose essence and pink food colour. Whip until creamy.

In another bowl, whip the whipping cream until soft peaks form.

Transfer the whipped cream in batches and fold it with the cream cheese mixture.

When the ingredients are well incorporated, transfer the cream cheese mixture into the prepared biscuit base.

Level and smooth the top.

Garnish with rose petals and pistachios.

Cover with cling film and refrigerate overnight.

Next day, remove the cake ring gently, slice the cheesecake and serve.