Rasmalai Fusion Cheesecake

For the base, crunch the biscuit coarsely using rolling pin. Melt the Butter and mix it with the biscuit crumbs.
Pour the mixture in the tin and spread evenly. Refrigerate the tin for 15-20 mins.
For the filling, take the Cream Cheese in a bowl and soften it using a beater.
Beat the whipping cream and add 1 tbsp Rasmalai milk to the whipped cream and fold gently.
Fold Whipped cream and cream cheese and add Rasmalai essence.
Warm the milk and add mousse mix, add this paste to the cheesecake mixture.
Divide the mixture in two parts and keep Rasmalai pieces ready by squeezing out the milk and cutting into two pieces.
Pour the first batch into the tin and level the mixture with a spatula.
Place the Rasmalai pieces in the center.
Pour the remaining cheesecake mixture using a piping bag.
Keep the tin for atleast 2 hours in a freezer.
Garnish with Pistachio and Rose petals.

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