Using a food processor, pulse crackers until their sand-like texture. Add butter and pulse a few times until all of the crumbs are moistened.
Evenly distribute the mixture between all liners and firmly press it down into one even layer. Bake then remove from the oven and let it cool down.
In a large mixing bowl using an electric mixer, mix the cream cheese and sugar until smooth and creamy.
Add the heavy cream, sour cream, corn starch, cardamom powder, rose essence, saffron and mix until fully combined. Scrape down the sides of the bowl as needed.
Evenly distribute the batter between all liners, filling each one ¾ only. Place one gulab jamun in the middle of each cup.