#1 In a medium bowl, combine graham cracker crumbs, 7 tablespoons of melted butter, and sugar until the mixture is well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator for 30 minutes to set #2 Sift the powdered sugar into a large bowl and add the heavy cream. Whisk until medium peaks form. Set aside #3 In a large bowl, gently combine the cream cheese, mascarpone, pistachio cream, melted white chocolate, and whipped heavy cream. Whisk everything together until smooth and well incorporated #4 On a cutting board, chop the kadaifi into small strands. In a large pan, melt 3 tablespoons of butter over high heat, then add the kadaifi strands. Stir constantly until they become golden and crispy. Remove from heat and allow the kadaifi to cool for 15 minutes. Once cooled, add the pistachio cream and mix until fully combined #5 Spoon the cheesecake filling onto the chilled graham cracker crust in the springform pan. Evenly scatter the kadaifi mixture over the cheesecake filling. Drizzle the melted dark chocolate on top to create a smooth layer. Use the remaining pistachio cream to decorate the top #6 Refrigerate the cheesecake for at least 4 hours or overnight to let it set. Once chilled, remove from the springform pan, slice, and enjoy!