Press parchment paper inside your 7 inches rounded pan to cover bottom and the sides, and leave aside.

In medium sized bowl, combine, using your hands, all ingredients for the crust.

Press the crust ingredients into the pan and leave to rest in the fridge while you prepare cream cheese filling.

For cream cheese filling, you need to mix whipping cream to make it whipped. Leave aside for a while.

In another bowl, combine cream cheese, honey, salt and vanilla extract to have smooth texture. Add whipped cream and combine well. Pour into you pan to cover cookie crumbs base. Let it rest in the fridge while you prepare kadayif layer.

In medium sized bowl, combine pistachio paste, vegetable oil, and water. Add kadayif and combine carefully using spatula since you don’t want to crack kadayif threads completely.

Cover cream cheese filling with pistachio mix.

On low heat, melt semi-sweet chocolate chips and whipping cream until smooth. Don’t bring to boil. Take away from fire and stir.

Pour over kadayif / pistachio layer and rest overnight in the fridge.

Before serving, take the pan ring away or simply take the parchment paper with your cake out and garnish your cheesecake with chopped pistachio.