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
Sift the powdered sugar into a large bowl and add the heavy cream. Whisk until medium peaks form. Set aside
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
Chop kadaifi into small strands. In a large pan, melt 3 Tbsp butter over high heat. Add kadaifi and stir constantly until golden and crisp. Remove from heat and cool 15 min. Once cooled, add pistachio cream and mix until fully combined
Spoon cheesecake filling onto chilled graham cracker crust in the pan. Evenly scatter kadaifi mixture over cheesecake filling. Drizzle the melted dark chocolate on top to create a smooth layer. Use remaining pistachio cream to decorate the top
Refrigerate the cheesecake for at least 4 hours or overnight to let it set. Once chilled, remove from the springform pan, slice, and enjoy!
