Preheat the oven to 180 °C or 350 degree F.
In a mesh strainer strain the gulab jamuns from the excess syrup
Line a 12 cupcake tray with cupcake liners (I used two)
In blender, add the coconut, dates, cashews and give it a whirl till the mixture forms a crumb like texture and comes together.
Add melted ghee and mix it again.
Pour around 2 tbsp of crumbs in 24 liners and press it against the base using the back of a spoon.
Refrigerate it for 30 minutes to set.
In a big bowl, add room temperature cream cheese and sugar. Using an electric mixture or stand in food processor mix till the mixture is fluffy.
Add cream, rose water, corn flour, sour cream and cardamom powder to the bowl.
Mix till everything comes together. Scrape from the side of the bowl from time to time.
DO NOT OVER MIX
Using a ice cream scoop, scoop out (about 2 tbsp) the filling and fill the muffin tray. Make sure that you don't fill up to the top. We need some space to put the gulab jamuns in.
Carefully put gulab jamuns in the middle.
Bake for 20-22 minutes.
Take out the tray from the oven and let the gulab jamun cheesecakes to be completely cool before putting them in the refrigerator overnight.NOTE - if you have just one 12 count muffin tray, then wait for an hour or two before starting the second batch to put in the oven.NOTE - Its important that the gulab jamun cheesecakes need to rest in the refrigerator to set.