• Prepare the Crust:
• In a food bag with a rolling pin, crush the biscuits into a fine crumb. Alternatively, you can use a food processor.
• Combine the crumbs with melted butter and mix until it resembles wet sand.
• Press the crumb mixture into the bottom and slightly up the sides of a greased and 8-inch or 9-inch springform pan.
• Freeze the crust for 10 - 20 minutes while preparing the rest of the recipe.

Make the Pistachio Crunch Mixture:

If using Kataifi Pastry:

• Chop the kataifi pastry into small pieces.
• Toast the pastry in 1 tablespoon of butter over medium heat until golden and crunchy. Let it cool completely.
• In a bowl, combine the cooled pastry with pistachio cream, mixing until you achieve a thick and crunchy consistency. Set aside.

If using Shredded Wheat Cereal:

• Crush the shredded wheat into small pieces using your hands or by placing it in a ziplock bag and crushing with a rolling pin.
• In a bowl, combine the crushed cereal with pistachio cream, mixing until it forms a thick, crunchy paste. Set aside.

Prepare the Cheesecake Filling:

• In a large bowl or stand mixer, beat the softened cream cheese and mascarpone until smooth and creamy.
• Add the icing sugar, caster sugar, salt, and vanilla extract, and mix until fully combined.
• In a separate bowl, whip the double cream or heavy cream until stiff peaks form.
• Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it.
• Gradually fold in the remaining whipped cream, ensuring the mixture stays light and airy.
• Add the lemon juice and mix gently.
• Finally, fold in the melted white chocolate until evenly incorporated.

Assemble the Cheesecake

• Remove the crust from the freezer and pour half of the cheesecake filling over it, spreading it evenly with a spatula.
• Layer the pistachio crunch mixture on top of the filling, spreading it evenly but leaving about ½ inch from the edge.
• Add the remaining cheesecake filling, spreading it evenly over the pistachio layer.
• Cover the pan tightly with plastic wrap or foil and refrigerate for at least 6–8 hours, or ideally overnight, to allow the cheesecake to set.
• Once the cheesecake has set, prepare the ganache by combining the chopped chocolate and double cream (heavy cream) in a microwave-safe bowl. Heat in 30-second increments, stirring after each, until the mixture is fully melted, thick, and glossy.
• Pour the ganache over the cheesecake, spreading it evenly across the top.
• Sprinkle chopped pistachios over the ganache for garnish.
• Return the cheesecake to the fridge for at least 30 minutes to allow the ganache to firm up.
• Then simply slice, serve and enjoy!