In a small saucepan, melt the butter over low heat until completely liquefied.

In a mixing bowl, combine the melted butter with the crushed graham cracker mix. Press this mixture into the bottom of a springform pan and refrigerate for 25-30 minutes until set.

In a small bowl, mix the unflavored gelatin with warm water until fully dissolved. Set aside to bloom for about 5 minutes.

In a blender, combine the grated paneer, Greek yogurt, and condensed milk. Blend until smooth, then add the dissolved gelatin and mix again until fully incorporated.

Remove the crust from the fridge and arrange the gulab jamuns evenly on top. Pour the paneer filling mixture over the gulab jamuns, spreading it evenly.

Return the cheesecake to the refrigerator and allow it to chill for several hours, preferably overnight, until it firms up completely.

Dip the base of the springform pan in warm water for easier release. Remove the springform and garnish your cheesecake with saffron and chopped pistachios.