• Line an 8 inch springform baking tin with baking paper on the bottom and sides.
• Pre- heat oven to 150c/300F.

Kataifi base

• Melt butter.
• Place kataifi in a bowl and pull and shred lightly. Add in the butter and powdered sugar and mix well.
• Place into springform pan and press down to create an even layer.
• Place in the oven for 20 minutes, the kataifi should be golden brown.
• Remove and set aside to cool while making the cheesecake.

Cheesecake Filling

• Place the cream cheese and sugar in to a bowl of a stand mixer. Beat until smooth and creamy and the sugar has dissolved.
• Add in eggs, vanilla, orange blossom water and beat till smooth.
• Add in cream and beat until thick and creamy.
• Pour the mixture into the springform pan and place in the oven.
• Place an oven safe bowl, dish or pan in to the oven beneath the cheesecake and fill it with hot water, this is a hack to create a water bath and will help to cook the cheesecake while keeping it smooth and creamy.
• Bake for 65 minutes.
• Once baked, leave the oven door slightly ajar while the cheesecake cools down, remove after an hour and let cool completely before chilling.
• Chill for 4 - 6 hours.

Sugar Syrup

• Place sugar and water in a saucepan on a medium heat on the stove.
• Let the sugar and water come to a boil. Making sure all the sugar has been dissolved.
• After the sugar has dissolved, set the pan aside so the sugar syrup can cool. Let the syrup cool down slightly then add in the orange blossom water.
• Once the syrup has cooled down completely, pour into a bottle to store.

Kataifi Topping

• Place butter in a pan on a medium heat.
• Use a knife or clean food safe scissors to shred the kataifi into small strips, about 1/2 inch pieces.
• Place the kataifi into the pan with the butter and toast until crispy and golden.
• Set aside to cool completely. Store in an airtight container until needed.

Topping and serving

• Beat chilled cream with powdered sugar in a mixer with a whisk attachment. Whisk until thick and it has peaks.
• Remove the cheesecake from the fridge 30 minutes before serving.
• Top the cheesecake with cream, toasted knafeh, and pistachios. Generously drizzle on sugar syrup and even more onto each piece when serving.
• Serve immediately.