Dubai Cheesecake Recipe: Rich and Creamy Delight

Crush the *chocolate biscuits* into fine crumbs. Melt the *butter* in a saucepan over low heat, then combine it with the biscuit crumbs to form a cohesive mixture. Press this mixture firmly into the bottom of a springform pan. Place in the refrigerator to chill while preparing the filling.

In a small saucepan, gently heat the *heavy cream* until it begins to simmer, then remove from the heat. Add the *milk chocolate* and stir until completely melted and smooth. In a mixing bowl, beat the *cream cheese* until smooth, then add the *cocoa powder*, *sugar*, and eggs, mixing thoroughly. Fold the melted chocolate mixture into the cream cheese mixture until well combined. Pour this filling over the chilled base in the springform pan.

Toast the *kataifi pastry* in a skillet over medium heat until golden and crisp. Allow to cool, then mix with the *pistachio paste* and *tahini* to form a rough filling. Gently spread this over the cheesecake filling, taking care not to disturb the layers.

Gently heat the *heavy cream* until it begins to simmer. Remove from heat and add the *milk chocolate*, stirring until smooth. Allow to cool slightly, then pour over the top of the chilled cheesecake evenly.

Refrigerate the cheesecake for at least 4 hours or until set. Before serving, remove from the pan carefully and enjoy a slice of this decadent Dubai cheesecake.