Dubai Cheesecake with Pistachios

Dubai Cheesecake with Pistachios
Ingredients:
Base:
200g angel hair
20g butter
180g pistachio cream
1 heaped teaspoon tahini (sesame butter)
Cream:
600g double cream cheese
200ml cream
100g icing sugar
3 sachets whipping cream
100g pistachio cream
Topping:
75ml cream
150g milk chocolate
1-2 tablespoons chopped pistachios
Step by step instructions:
Cut the angel hair for the base. Melt the butter and fry the strands until golden brown.
Add the pistachio cream and tahini and mix well.
Line a baking tray (24cm) with baking paper, spread the mixture, press well and leave to cool in the fridge.
For the cream, place the cream cheese, liquid cream, icing sugar, cream stabilizer and pistachio cream in a bowl and whip until stiff.
Spread the cream on the cooled base and place in the refrigerator.
For the chocolate coating, heat the cream in a saucepan and remove from the heat. Cut the chocolate into pieces and melt it in the hot cream.
Let the mixture cool and then spread it evenly over the cream.
Garnish with chopped pistachios to taste and leave to set in the refrigerator for at least 5-6 hours.
Enjoy your meal!