As with all cheesecakes, we start by making the crust. I used one of India’s most favorite biscuit (cookie) for the crust – parle-g! I wanted to keep the flavors Indian and so I thought of using parle-g for the crust. I mean which Indian doesn’t love or grew up eating these cookies everyday? Right? I flavored them with just a pinch of cardamom. For the filling, beat the cream cheese until softened and fold in the whipped cream to make the cheesecake light. I used 1/2 cup of heavy cream, if you want a lighter cheesecake (in texture), use 3/4 cup. But do keep in mind that if you use 1/2 cup of cream, the cheesecake will set more firmly. I also flavored the cheesecake with a kesar-elaichi (cardamom-saffron) essence that I had but if you don’t have it, just don’t bother about it. Totally optional. Once you have the cream cheese ready, fill the jars with alternate layers of cream cheese and crumble motichoor ladoo. You can even just do layer of cream cheese and them top with crumbled ladoo and not do the alternate layers. But I think the layers make it look so festive. Once ready, you simply put the jars into the refrigerator for these to set for few hours before serving. In fact it’s even better if you make them a day in advance and serve them the next day. Perfect for a party! You may top these cheesecake jars with whipped cream if you like. I just garnished with nuts and chandi vark (edible silver leaves) to make it look all festive! Hope you guys love