Crush the chocolate bear grahams and combine them with melted butter. Press the mixture into the bottom of your springform pan to form a sturdy crust.

In a separate bowl, mix the chopped kataifi dough with melted butter and pistachio paste, then layer this on top of the crust.

Beat together the softened cream cheese and sugar until smooth. Incorporate the sour cream, eggs, extracts, and a pinch of salt to create a velvety mixture.

Fold in the chopped chocolate and pour this batter over the kataifi layer.

Bake the cheesecake until set around the edges but slightly jiggly in the center. Let it cool in the oven with the door ajar to avoid cracking.

While the cheesecake cools, heat the heavy cream and pour it over the chopped chocolate, stirring until you have a glossy ganache.

Chill your cheesecake until set, then drizzle the ganache over it and garnish with extra pistachios for a stunning finish.

Store leftovers in an airtight container in the fridge for up to a week, or freeze slices for later enjoyment.