Start by greasing and lining the bottom and sides of an 8 or 9 inch cake tin. Also pre-heat your oven to 170c/325f.

Crush your biscuits using a food processor, or just add them into a food bag and hit them with a rolling pin.

Melt your butter and mix this with the crushed biscuits.

Add this into your prepared tin, smooth it out and then firmly press this down until you have a smooth, even layer. Leave this aside.

In a large bowl, mix together the sugar, corn flour, cream cheese and vanilla together.

Pour half of the cream into this, whisk until smooth, then whisk in the remaining cream.

Now melt the white chocolate and mix this into the batter too.

Add a few spoonfuls of the cheesecake batter on top of the biscuit base. Smooth this out and then place the gulab jamuns on top of this layer.

Add the rest of the cheesecake batter on top of the gulab jamuns and smooth it out. When smoothing, press the cheesecake batter down as well, so that it fills any gaps between the gulab jamuns.

Place this tin into a large baking/roasting tray that has deep sides and then pour some boiling water into this until the water reaches about half way up the cheesecake tin.

Carefully place this into your oven and bake for around 40-50 minutes. It is done when the sides look set, but the centre is still slightly wobbly.

Once it is done, turn your oven off, open the oven door slightly and leave the cheesecake in there for 1 hour.

After this hour, take it out of the oven, cover and leave in the fridge overnight.

The next day I took the cheesecake out of the tin, piped some whipped cream on top and added some small gulab jamun. This was for aesthetic purposes only, you could also eat it the way it is!