Dubai Chocolate Cheesecake Bars

Line an 8x8-inch square pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated white sugar. Mix until well combined.
Press the mixture into the bottom of the prepared pan, creating an even crust. Set aside.

Preheat the oven to 325°F (163°C).
In a large bowl, beat the cream cheese and white sugar together until smooth and creamy using an electric mixer.
Add the eggs, one at a time, beating well after each addition.
Stir in the heavy cream, sour cream, vanilla extract, and a pinch of salt. Mix until smooth and fully incorporated.
Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.
Bake for 35 minutes, or until the edges are set but the center is slightly jiggly.
Let the cheesecake cool on the counter for 1 hour, then transfer it to the refrigerator to chill for at least 4 hours, or overnight.

Heat vegetable oil in a large frying pan over medium heat.
Once hot, fry the kataifi until golden and crispy, stirring occasionally. Remove from the pan and set aside to drain on paper towels.
Once the kataifi has cooled, mix it with pistachio cream until fully combined. Set aside.

In a microwave-safe bowl, heat the heavy cream in the microwave until it just begins to simmer (about 30-45 seconds).
Pour the hot cream over the chocolate and let it sit for 10 minutes.
After 10 minutes, stir the mixture until smooth and fully melted.

Once the cheesecake has chilled, top it with the pistachio kunafa mixture, spreading it evenly across the top.
Drizzle the chocolate ganache over the pistachio kunafa and cheesecake layer.
Refrigerate the cheesecake for an additional 30 minutes to allow the ganache to set before slicing and serving.