Step 1: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Prepare the kataifi. Gently unravel the kataifi pastry and place it in a large bowl. Drizzle with 1/2 cup (113g) melted unsalted butter and use your hands to toss and separate the strands, ensuring every piece is coated. Spread half of the buttered kataifi evenly on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy. Repeat with the remaining kataifi. Set aside to cool completely.
Step 3: While the kataifi cools, prepare the cheesecake filling. In a large bowl, beat 16 oz (450g) softened full-fat cream cheese with 1/2 cup (100g) granulated sugar and 1 teaspoon vanilla extract until smooth and creamy. In a separate bowl, whisk 1 cup (240ml) heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
Step 4: Assemble the base. Press half of the toasted kataifi evenly into the bottom of your prepared 8x8-inch baking dish. Pour the cheesecake filling over the kataifi base and spread it smoothly. Sprinkle the remaining toasted kataifi over the cheesecake layer. Lightly press down to adhere. Refrigerate for at least 4 hours, or preferably overnight, until firm.
Step 5: Prepare the chocolate coating. Melt 1 pound (450g) high-quality milk or dark chocolate (or a mix) using a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in 2 tablespoons (30ml) neutral oil (like coconut oil or canola oil) to thin the chocolate slightly for a smoother coating.
Step 6: Coat the bars. Once the cheesecake is firm, lift it out of the pan using the parchment paper overhang. Carefully cut the cheesecake into desired bar sizes. Place the cut bars on a wire rack set over a baking sheet. Pour the melted chocolate evenly over each bar, ensuring full coverage. If desired, sprinkle with chopped pistachios or a pinch of sea salt immediately after coating. Let the chocolate set at room temperature or in the refrigerator for 15-30 minutes.
Step 7: Serve and enjoy! Once the chocolate has fully set, your irresistible Dubai Chocolate Kataifi Cheesecake Bars are ready to be devoured. Store any leftovers in an airtight container in the refrigerator.