In a skillet, melt five tablespoons butter. Add shredded Kataifi dough and stir over medium heat for about 10 minutes until golden and crispy. Make sure the butter coats it well.

Pour into a bowl and mix with pistachio cream and tahini.

Press two thirds of this mixture into the bottom of a nine-inch round springform pan, forming a crust.

In a mixer, blend all ingredients except the eggs until smooth and room temperature. Add the eggs last and mix gently (don’t overmix). Pour over the crust and bake at 300 degrees Fahrenheit for 45 to 50 minutes. Optional: Place a pan of water in the oven for better results.

Let cool at room temp for one hour, then chill in the fridge for four to five hours or overnight.

Place chocolate in a heat-proof bowl and set aside. Heat heavy cream until just simmering (do not boil). Pour over the chocolate. Let sit a few minutes, then stir until smooth. Let thicken slightly (five to 10 minutes). Pour over chilled cheesecake and smooth the top. If the chocolate is still too thin, let it sit another 10 minutes before slicing into the cheesecake.

Top off cake with reserved crispy Kataifi.