• Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminum foil.
• Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
• Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.

Cheesecake Filling

• In a large bowl, whisk the softened cream cheese and caster sugar.
• Add the all-purpose flour and cream. Mix well.
• Whisk in the rose water and thandai masala.
• Mix well and pour into the prepared pan.
• Carefully place in the oven and bake at 160C for about 60 -70 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
• Keep an eye on it as all ovens are different. Mine took almost 65 minutes to bake. If you use a bigger size pan, the bake time will be faster.
• Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
• Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
• Carefully place the varq ( silver foil), if using, while the cake is a bit warm.
• Garnish with crushed pistachios and dried rose petals. Serve and enjoy!