Preheat the oven to 350°F (175°C).
Using a hand mixer with whisk beaters, blend the cream cheese, confectioners Swerve, eggs, lemon juice, vanilla, rosewater, and cardamom powder together in a large bowl. Aim to get a fairly smooth and uniform mixture. This will be much easier to accomplish if your cream cheese is at room temperature.
Pour approximately 1½ cups of the cheesecake filling on your cooled pistachio crust. Smooth it to make an even layer with a spatula.
Place all of the gulab jamuns in a single layer on top of the cheesecake mixture. The gulab jamuns should be placed cut side down on the cheesecake.
Finally, pour the remaining cheesecake mixture over your gulab jamun layer. Smooth the top of the cheesecake with a spatula. Make sure the cheesecake mixture is completely covering the gulab jamuns.
Bake your cheesecake at 350°F (175°C) in the top third of the oven for 45 minutes. Let it cool completely before removing it from the springform pan.
To serve: spoon a bit of warm gulab jamun syrup on a plate. Top with a slice of cheesecake, and garnish with whipped cream, crushed pistachios, and dried rose petals. Enjoy your fine work!