Dubai Chocolate Cheesecake

Ingredient	Method
Crust:  160g kataifi/kunafa dough 80g butter, separated  50g caster sugar 30g crushed roasted pistachios Pinch of salt	1. Using a sharp knife, cut the kataifi into small pieces. 2. Transfer into a medium pan over low heat, toast the kataifi slowly, stirring occasionally. 3. When the color becomes a lightly gold, add 20g butter and continue to toast until crisp and golden brown.  4. Remove from the heat and let cool. 5. In a medium bowl, add toasted kataifi, caster sugar, pistachios, and remaining melted butter and mix well. 6. In a 7-8-inch springform pan, add the kataifi mixture and use the bottom of a glass to press it well along the bottom of the pan.  7. Place in the refrigerator until ready to use.
Cream cheese filling  615g cream cheese 55g butter 90g caster sugar 95g condensed milk 50g LP flour 65g corn flour 150g milk 100g sour cream 6A eggs  1tbsp vanilla essence	1. In another medium bowl, add cream cheese, caster sugar, sour cream, and butter.  2. Using an electric mixture, whisk until perfectly smooth and creamy. 3. Whisk in the eggs one at a time, mixing fully between each. 4. Add flour, corn starch, condensed milk, milk and vanilla. Continue to mix until combined well.   5. Remove the pan from the fridge and pour the cheesecake mixture over the crust. 6. Spread evenly and then tap a few times on the countertop to ensure there are no bubbles in the mixture. 7. Bake in the oven for 25-30 minutes @ 160C with bain marie method until  set. 4. Set aside to cool, then chill in the fridge overnight for the ideal texture.
Chocolate layer 160g kataifi/kunafa dough 1 tbsp butter  125g condensed milk  100g pistachio paste      30g pistachio powder  75g milk 250g dark chocolate coins	1. Repeating the kataifi chopping and toasting process as described for the crust (step 1-3). 2. Once the kataifi is cool, transfer into a medium bowl with the condensed milk, pistachio paste and powder. 3. Mix together until fully combined. 4. Place the kataifi filling evenly over top of the cooled cheesecake. 5. Microwave dark chocolate coins+milk few seconds until melted.  6. Pour the chocolate over the kataifi and then decorate the top with some of roasted crushed pistachio. 7. Chill for 2-4 hrs before serve