Crust

1. Prepare the Kataifi Mixture, Begin by cutting the kataifi pastry into small, even pieces. Melt butter or ghee in a pan over medium heat, then add the kataifi pieces. Toast them while stirring constantly for 3-5 minutes until they turn a beautiful golden brown and become fragrant.
   
2. Remove from heat and thoroughly mix in the pistachio spread until every strand is evenly coated. Set aside half of this mixture for later use in the recipe.
3.  Take the remaining half of the kataifi mixture and press it firmly into the bottom of a pan.
   Use the back of a spoon to compact it into a uniform, even layer that covers the entire base. This will create the foundation for your cheesecake. Once pressed, place the pan in the refrigerator to chill and set while you prepare the filling.

Filling 

1. Chop your milk chocolate into small, even pieces for even melting. Place them in a microwave-safe bowl and heat in 20-second intervals, stirring well after each interval, until completely smooth and liquid.
2.  In a large mixing bowl, use a spatula to work the cream cheese until it becomes perfectly smooth and creamy, about 2-3 minutes of mixing. Gradually add the melted chocolate to the cream cheese, stirring constantly with the spatula. Reserve some for later to add on top of the middle layer.
3. In a separate, chilled bowl, combine the cold heavy whipping cream and sugar. Using an electric mixer, whip the mixture just until soft peaks form – be careful not to overwhip.
4. Gently fold the whipped cream into the chocolate cream cheese mixture in three separate additions.

Build the cheesecake 

1. Remove the prepared crust from the refrigerator. Pour half of the cheesecake filling over the chilled kataifi base.
2. Evenly add all of the reserved kataifi mixture over the first layer of cheesecake filling and add melted chocolate. 
3. Add the remaining cheesecake filling over the kataifi layer, smoothing the top with your spatula to create a perfectly flat surface. Cover lightly with plastic wrap and refrigerate for at least 8h. Overnight is ideal.

Decorate

1. When ready to serve, warm the pistachio spread slightly for easier handling. Spread it evenly over the top of the set cheesecake. Create decorative chocolate lines, then use a toothpick or knife to swirl them into an attractive pattern. It doesn’t have to be perfect. Finish by pressing chopped pistachios along the sides.