Finely grind chocolate cookies in a food processor until they resemble coarse crumbs. Melt unsalted butter and combine with cookie crumbs. Press mixture into a springform pan and chill for at least 30 minutes.

Preheat a skillet over medium heat. Add shredded kataifi pastry, cooking until golden brown and crispy, about 5-7 minutes. Mix in pistachio cream and salt, then layer on top of the chilled crust.

In a saucepan over low heat, combine semi-sweet chocolate and heavy cream. Stir until melted and smooth, about 3-5 minutes. Pour ganache over the knafeh layer in the springform pan and chill for another 30 minutes.

In a mixing bowl, beat cream cheese with sugar, salt, and vanilla until creamy. In a separate bowl, whip heavy cream until stiff peaks. Fold both mixtures together gently.

Spread cheesecake filling over the ganache layer. Cover and refrigerate overnight.

Melt any remaining chocolate and cream to create a final ganache. Pour over the chilled cheesecake and refrigerate for 30 minutes.

Carefully remove cheesecake from the pan. Garnish with crushed pistachios or chocolate shavings, slice, and serve chilled.