1. Place flour, sugars, salt, and cinnamon in a bowl and mix

2. Add butter cubes (COLD) and rub until the mixture looks like Bread crumbs.

3. Bake it at 175C for 7-8 mins

4. Method 2: Mix the Grated Digestive Biscuits, mix with the sugar and melted butter, and tap gently on the base of the cake pan.

For cream cheese mousse : 1. Whip the Whipping cream (med-stiff peaks) in a chilled bowl and reserve it in the refrigerator.

2. Soften the cream cheese and cream lightly.

3. Sieve the icing sugar onto the cream cheese, and cream it several times. STOP, DROP and SCRAPE.

4. Add Vanilla and zest to this when making the biscoff version. (Omit the vanilla and zest and instead add Rasmalai essence)

5. In a saucepan, lightly heat the agar and the cream, whisking continuously to avoid lumps. (For the Rasmalai, add the doodh masala to this with the agar)

6. Pour and mix into the cream cheese mixture

7. Fold the whipping cream, pour/pipe it into the mold, and flatten it using an offset Spatula

8. Set in the refrigerator for 4-5 hours.

For Biscoff Topping: 1. Mix in both the cream and the Paste and warm. Pour it over the set cheesecake and set it for an hour.

For the Rasmalai: 2. Mix the whipping cream and the milk of the Rasmalai. And garnish.

For Dark Chocolate Decor

1. Warm the chocolate in a double boiler.

2. Wash, sanitize, and air-dry the bubble wrap.

3. Temper the chocolate using a few callets. If using compound, you dont need to temper.

4. Brush it on the Leaves and allow it to set.

5. Peel off the leaves and brush them with edible gold dust.