Name: Dubai Chocolate Cheesecake
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 12 h 35 min
Yield: 12
Cuisine: American
Ingredients: 2 1/4 cups kataifi (shredded phyllo dough); 1/2 cup pistachio cream; 1 tablespoon tahini; 6 ouncesmilk chocolate, chopped (1 cup); 1/3 cup whipping cream; 3/4 cup graham cracker crumbs (3 ounces); 1/2 cup finely chopped pistachios, plus more for garnish; 1/3 cup butter, melted; 1/4 cup plus 3 tablespoons sugar; 1 1/3 cups whipping cream; 1 cup pistachio cream; 2 tablespoons tahini; 1 1/4 cups white chocolate chips; 2 (8-ounces) packages cream cheese, at room temperature; 1/4 cup sugar; 3 eggs, at room temperature; 1 teaspoon vanilla extract

1 Toast Kataifi: Preheat the oven to 350 degrees F (175 degrees C). Spread kataifi on a 10x15-inch rimmed baking sheet; toast, stirring halfway through, until golden, 10 to 12 minutes. Cool 15 minutes.

2 Prepare Crust: Stir together 3/4 cup kataifi, graham cracker crumbs, pistachios, melted butter, and sugar in a bowl. Press mixture into the bottom of a 9-inch springform pan. Bake until golden, 12 to 15 minutes. Reduce oven temperature to 325 degrees F (163 degrees F).

3 Make Filling: Meanwhile, whisk 1 cup whipping cream, 1 cup pistachio cream, and tahini in a bowl until smooth (mixture may look clumpy at first).

4 In a small bowl, combine white chocolate chips and remaining 1/3 cup whipping cream. Microwave on High, stirring every 30 seconds, until melted, 1 to 2 minutes. Let cool slightly.

5 In a large bowl, beat cream cheese and sugar with an electric mixer at medium speed until smooth. Add eggs 1 at a time, beating after each addition. Mix in white chocolate mixture and vanilla extract until combined.

6 Pour half of the cream cheese mixture into crust. Top with pistachio cream mixture. Pour in remaining cream cheese mixture, then swirl with a thin metal spatula or toothpick.

7 Bake in the preheated oven until edges are set, 55 to 60 minutes. (The cheesecake will still jiggle slightly in the center but will continue to set up during cooling and chilling.) Turn off oven and leave oven door slightly ajar until cheesecake has cooled to room temperature, about 1 hour. Remove cheesecake from the oven. Chill, covered, in pan overnight.

8 Make Topper: Stir together pistachio cream, tahini, and remaining 1 1/2 cups kataifi in a bowl; spread mixture over cheesecake in the pan.

9 In a small bowl, microwave milk chocolate and whipping cream, stirring every 30 seconds, until melted, 1 to 2 minutes. Pour over top of cheesecake, spreading to an even layer with an offset spatula. Chill, covered, at least 1 hour (or up to 4 days) in the pan. Garnish with additional pistachios. Remove sides of pan before slicing and serving.