Dubai Chocolate Cheesecake Bars

1. Stage

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment, letting the ends extend up the sides. In a large bowl, combine the graham cracker crumbs, sugar and melted butter until moistened. Firmly press the mixture into the prepared pan. Editor's Tip: Use the base of a glass or a measuring cup to firmly press the graham cracker crumbs into the pan. Bake the crust until the edges begin to brown, about 10 minutes. Let cool completely.

2. Stage

In a large bowl, beat the softened cream cheese and sugar until smooth. Add the pistachio cream, milk and vanilla extract. Beat in the egg until just combined. Pour the filling mixture over the cooled crust. Bake the cheesecake until the center is almost set, 20 to 22 minutes. Let cool completely on a wire rack. Cover and refrigerate the cheesecake in the pan for at least four hours or overnight.

3. Stage

Melt the butter in a saucepan over medium-low heat. Toast the kataifi in the butter until golden brown, six to eight minutes. Let cool.

4. Stage

In a large bowl, stir together the toasted kataifi, pistachio cream and tahini. Spread the kataifi layer evenly over the chilled cheesecake. Transfer the pan back to the refrigerator while making the ganache.

5. Stage

Place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream to a low simmer. Pour the cream over the chocolate. Wait one minute before whisking until smooth. Pour the ganache over the kataifi layer. Let the cheesecake bars set in the refrigerator, covered, for one hour before slicing and serving. If desired, garnish with crushed pistachios.