Crush the ginger cookies and add in the melted butter and pack it into a 18 cms lined removable tin
Chill for 10 - 15 mins
Prepare the batter by whipping the cream cheese, sour cream, sugar, flour, cream, vanilla and eggs
Fold in some of the jalebis into the batter and pour it into the tin
Top with a few more jalebis
Bake in the instant pot for 30 mins and at least 45 mins if using a traditional oven
Once the cook time is over, cool and then chill in the fridge overnight
When ready, add a layer of jam and add a layer of Jalebis
Top with more jam and you can garnish with pistachios and edible silver leaf