Dubai Chocolate Cheesecake

Preheat the oven to 325 degrees F.  Line the bottom of a 9” springform pan with parchment paper, allowing the parchment to hang over the edge before closing the ring. Wrap the bottom of the springform pan in a layer of heavy-duty foil making sure the foil reaches higher than the sides of the pan. Set aside.

In a medium saucepan, heat the heavy cream. Add the chocolate and butter. Stir to melt. Remove from heat and add the pistachio paste and whisk until smooth. Fold in kataifi until completely combined.

Press the kataifi mixture evenly into the bottom of prepared pan. Freeze 10 Minutes- 15 Minutes while preparing cheesecake batter.

Beat the cream cheese, sour cream and sugar only until no lumps are visible.  Add the eggs one at a time; mix until incorporated, stopping the mixer to scrape down the sides of the bowl, if necessary.  Add the pistachio paste  and mix for one minute longer. Pour batter over crust.  

Place springform into a roaster pan and fill the roaster halfway with water.  Bake for 50 Minutes to 55 Minutes then turn off the oven and allow the cake to rest 45 Minutes longer.  

Remove the springform pan from the roaster. Chill thoroughly for 5-6 hours.  Do not attempt to remove the cake from the pan before it is completely cooled.

Line a sheet panwith parchment or a silicone mat. Chop and melt both chocolates in a double boiler or microwave. Stir in the pistachio paste until combined. Spread chocolate on lined sheet pan. Sprinkle kataifi over the chocolate. Place in the freezer to firm up.

Once the cheesecake is chilled, run a spatula or knife around the edge, open and remove the buckle.  Gently lift the ring off the cake.  Use the overhanging parchment paper to slide the cheesecake to a platter. Gently pull away parchment paper.

Remove bark from the freezer and break into shards. Pile Dubai chocolate bark over the cheesecake.