Prepare the cake batter mix according to the package instructions.

I used two pans -Springform pan - 10 inches & Brownie pan I- 11 x 7

Add 2 cups of the batter in the larger pan and 1 cup in the brownie pan

Bake in a 350 degree oven for 20 - 30 mins

Remove and call

To make the filling, I’m going to prepare it in batches start with half of the Pistachio paste - I warmed this up in the microwave to make it easy to mix

Add half Tahini or Sesame paste and mix

I’m going to add in about half of the roasted dough

Mix this to coat

Add a thin layer of dark melted chocolate over the base on both cakes

For the Cheesecake, add a thin layer of the Pistachio filling and reserve one cup for later

Add about 2 cups of the cheesecake filling and tap to remove air bubbles

For the brownie version, since it’s not very high, add what’s left of the cheesecake batter and spread it. This is roughly a cup

Tap this as well to remove any air bubbles

For best results with cheesecake, it’s always best to cook it in a Bain Marie aka a water bath.

Elevate the cake pans (or you could wrap in foil to prevent water from seeping in)

Pour in hot water and put it to the oven

Bake for 35 - 45 mins

Make the batch of the filling

Once the cheesecakes are baked and cooled down, add another layer of melted chocolate

Top with the Pistachio filling and this time use the whole batch of the filling to top the cheesecake

Sprinkle with some reserved crispy Kataifi or Kunafa dough and some crushed Pistachios

For the Brownie version, scrape in all of the reserved filling from the first batch

Spread this out and add some more pistachios

Chill both cakes for at least 6 hours