Prepare the kunafa base

• Shred the kataifi pastry into a bowl and loosen the strands with your fingers.
• Pour over the melted butter and mix until every strand is coated.
• Press the mixture firmly into the base and up the sides of the springform pan.

Bake the base

• Bake the kunafa base until golden and crisp.

Make the cheesecake filling

• Beat the cream cheese with the sugar until smooth.
• Add the eggs one at a time, then the double cream and vanilla extract, mixing until just combined.
• Fold in the ground pistachios.

Bake the cheesecake

• Pour the filling over the kunafa base and smooth the top.
• Bake until set with a slight wobble in the centre.

Add the chocolate pistachio topping

• Melt the milk chocolate and stir in the pistachio butter until smooth.
• Spread the mixture over the cooled cheesecake.
• Sprinkle with extra chopped pistachios and chill before slicing.