Ingredients

2 1/2 cups chocolate bear-shaped graham crackers (230g)

7 tbsp unsalted butter, melted (98g)

5 oz kataifi dough, chopped (150g)

6 tbsp unsalted butter (85g)

3/4 cup pistachio paste (300g)

2 tbsp tahini (30g)

24 oz cream cheese, softened (680g or three 8 oz packages)

1 cup white sugar (200g)

1/3 cup sour cream, at room temperature

1/2 cup pistachio paste

2 tbsp tahini

3 large eggs, at room temperature

1/4 tsp almond extract

2 tsp vanilla extract

1/2 tsp salt

1 1/4 cups chopped semi-sweet chocolate or chocolate chips (212g)

3/4 cup heavy cream (6 fl oz / 180ml)

Instructions

Step 1: Preheat your oven to 325ºF (163ºC). Place the chocolate graham crackers in a food processor and process until fine crumbs form. Mix the crumbs with 7 tablespoons of melted unsalted butter until well combined. Press the mixture firmly into the bottom of an 8” or 9” deep cheesecake pan. Bake for 10 minutes, then remove and let the crust cool completely.

Step 2: In a large frying pan over medium heat, melt 6 tablespoons unsalted butter. Add chopped kataifi dough and stir to coat. Cook, stirring constantly, until the dough is toasted golden brown (8 to 10 minutes). Remove from heat and transfer to a small bowl. Mix in 3/4 cup pistachio paste and 2 tablespoons tahini until combined. Set aside or refrigerate until ready to use.

Step 3: In a stand mixer or large bowl, beat the softened cream cheese for 3 minutes at medium speed until creamy. Add white sugar and beat for another minute. Mix in 1/2 cup pistachio paste, sour cream, and 2 tablespoons tahini; beat 2 more minutes, scraping the bowl as needed. Add eggs one at a time, mixing just until incorporated, then add almond extract, vanilla extract, and salt. Avoid overmixing after adding eggs.

Step 4: Grease the sides of the cheesecake pan. Spread half of the pistachio-kataifi filling over the cooled crust and press it down firmly. Pour in the cheesecake batter and smooth the top. Wrap the pan bottom with foil and place it in a larger roasting pan. Add hot water to create a water bath. Bake at 325ºF for 60 to 70 minutes, until the center jiggles slightly and edges look set. Turn off oven and let cheesecake sit inside for 1 hour. Chill in the fridge at least 6 hours, preferably overnight.

Step 5: Heat heavy cream in a saucepan until just below simmering (about 180ºF). Place chopped chocolate in a bowl and pour hot cream over it. Let sit for 1 minute, then whisk until smooth. Allow ganache to cool and thicken, stirring occasionally. Refrigerate to speed up cooling if needed.

Step 6: Once cheesecake is chilled, spread a thin layer of ganache over the top and smooth it. Spread the remaining pistachio-kataifi filling on top, pressing gently. Cover with the rest of the ganache. Optionally, sprinkle chopped pistachios on top. Let ganache set for 20 minutes before serving. Use an offset spatula for clean slices and wipe the knife between cuts.

Tips & Variations

You can prepare the pistachio-kataifi filling ahead of time and refrigerate it. Warm briefly before using if it firms up.

For a nut-free version, substitute pistachio paste and nuts with almond or sunflower seed butter.

Make the ganache a day ahead and gently warm before spreading if it becomes too thick.

Use an 8-inch pan for a thicker cheesecake or 9-inch for a thinner layer.

FAQs

Can I use regular graham crackers instead of the chocolate bear-shaped ones?

Yes, regular graham crackers work fine. Using the chocolate bear-shaped crackers adds extra chocolate flavor and a fun texture twist, but the crust will still be delicious with standard graham crackers.

Why should I avoid overmixing after adding the eggs?

Overmixing after adding eggs can incorporate too much air, which causes cracks in the cheesecake. Mix just until combined to ensure a smooth, crack-free texture.