No Bake Dubai Chocolate Cheesecake

Steps

1. 1Line a 9" springform pan with parchment paper.
2. 2Grind the chocolate cookies and melted butter in a food processor until they form a fine crumb.
3. 3Press the crumb tightly and evenly in the bottom of the pan to create the crust. Freeze for 10 minutes.
4. 4Toast the shredded kataifi in the unsalted butter in a nonstick pan for ~10 minutes on medium-low heat until the kataifi becomes golden brown and very crispy. Break clumps along the way and make sure it doesn't burn.
5. 5Mix in the pistachio cream and salt to taste.
6. 6Spread the mixture on top of the cheesecake crust evenly. Place in the freezer for 10 minutes until it cools down.
7. 7Microwave the cream and chocolate together in a microwave-safe bowl in 20 second increments, stirring in between, until a smooth and shiny ganache forms.
8. 8Pour half of the ganache on top of the pistachio knafeh layer in the cheesecake pan. Tilt the pan to spread it evenly. Place in the freezer until it firms up. Reserve the remaining ganache for the top of the cheesecake.
9. 9In the bowl of your stand mixer, add the cream cheese, sugar, salt and vanilla. Use the paddle attachment to whisk for 3-5 minutes on medium speed until the mixture looks creamy, scraping the bowl along the way.
10. 10Add the pistachio cream and whisk on low speed just until combined. Be careful not to overmix as it can split easily.
11. 11In a separate bowl, whisk the heavy cream until it reaches stiff peaks (holds shape). Do not overmix.
12. 12Gently fold the whipped cream into the rest of the cheesecake batter very slowly and gently with a rubber spatula, taking care not to knock out the air. A smooth and silky cheesecake batter will form.
13. 13Spread the cheesecake batter on top of the ganache layer and even it out with an offset spatula.
14. 14Refrigerate overnight (or at least 6 hours).
15. 15When the cheesecake is thoroughly chilled, carefully remove from the pan and transfer to a serving stand.
16. 16Warm up the remaining ganache in the microwave until it becomes runny again. Pour it on top of the cold cheesecake and spread it out, letting some drip down the edges.
17. 17If desired, decorate by drizzling over some melted white chocolate and melted pistachio cream, and add some chopped pistachio.