Pistachio Chocolate Cheesecake Bars

Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a parchment-lined baking pan.

In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract, mixing until just combined.

Pour the cheesecake filling over the crust and spread evenly. Bake in a preheated oven until the center is almost set. Let it cool completely.

In a bowl, combine the pistachio cream and the toasted, crushed kunafa pastry until well mixed.

Spread the pistachio-kunafa mixture evenly over the cooled cheesecake layer.

Pour the melted milk chocolate over the pistachio layer and spread into a smooth, even topping.

Sprinkle the chopped pistachios over the chocolate layer for garnish.

Refrigerate the bars for at least 2-3 hours, or until the chocolate is firm and the cheesecake is fully set.

Once set, lift the bars out of the pan using the parchment paper, slice into squares, and serve.