Begin by crushing the chocolate cookies into fine crumbs using a food processor. Melt the unsalted butter in a small saucepan, then combine it with the cookie crumbs in a mixing bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Refrigerate the crust for 30 minutes to set.

While the crust is chilling, heat a skillet over medium heat. Add the kataifi pastry and sauté until it's golden and crispy, about 5-7 minutes, stirring frequently. Once toasted, mix the kataifi with pistachio cream and a pinch of salt for added depth. Carefully layer this crunchy mixture over the chilled crust, pressing down gently to create an even surface.

In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Remove the pan from the heat and pour the hot cream over the chopped semi-sweet or dark chocolate in a mixing bowl. Allow it to sit for 2-3 minutes before stirring until smooth and glossy. Let the ganache cool slightly before pouring it evenly over the knafeh layer.

In a large mixing bowl, beat the cream cheese with powdered sugar, vanilla extract, and salt until you achieve a smooth consistency, about 3-4 minutes. Gently fold in the pistachio cream for added flavor. To lighten the mixture, carefully fold in the whipped heavy cream until fully combined, ensuring the filling remains airy and fluffy.

Take the prepared cheesecake filling and spread it evenly over the hidden ganache layer. Use a spatula to smooth the top. Cover the springform pan with plastic wrap, then refrigerate overnight, allowing the cheesecake to set and develop its rich flavors.

Once chilled and set, carefully remove the cheesecake from the springform pan. Pour any leftover ganache over the top, allowing it to drizzle down the sides. For an extra touch, sprinkle crushed pistachios over the ganache for a beautiful presentation. Slice and serve this No Bake Dubai Chocolate Cheesecake cold, and watch your guests delight in each bite!