Crush chocolate cookies into fine crumbs and mix with melted butter. Press into bottom of springform pan and chill for 30 minutes.

Melt 2 tablespoons of unsalted butter in a skillet, add shredded knafeh pastry, and toast until golden brown, about 5-7 minutes. Stir in pistachio cream and salt.

Spread toasted knafeh over the chilled crust, pressing down to create a solid layer.

In a small saucepan, heat 1 cup of chocolate with ½ cup of heavy cream until melted and smooth. Remove from heat and cool slightly before pouring over knafeh layer.

In a mixing bowl, beat cream cheese, powdered sugar, salt, and vanilla until smooth. Fold in pistachio cream and whipped cream.

Pour cheesecake filling over the ganache layer and smooth the top. Cover with plastic wrap and refrigerate for at least 8 hours.

Warm any remaining ganache, pour over cheesecake, and garnish with crushed pistachios or cocoa powder before serving.