Preheat oven to 325°F. Line a 9x9-inch pan with parchment paper, leaving overhang. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter with a fork until it resembles wet sand. Press firmly into pan bottom using the back of a measuring cup. Bake 10 minutes until set. Cool completely.

In a large bowl, beat cream cheese and sugar with an electric mixer on medium until smooth and creamy (about 2 minutes). Add eggs one at a time, beating just until incorporated after each. Mix in pistachio cream, vanilla, and salt until smooth. Pour over cooled crust. Tap pan gently to release air bubbles.

Bake at 325°F for 40-45 minutes until edges are set and center has a slight jiggle (like Jell-O). Turn off oven, crack door, let cool inside 1 hour. Refrigerate 3 hours or overnight until firm.

Preheat oven to 350°F. Spread kataifi on a baking sheet, drizzle with melted butter, and toss to coat. Bake 10-15 minutes until golden and crispy, stirring halfway. Cool slightly. In a bowl, mix toasted kataifi with pistachio cream and tahini using a spatula until evenly coated.

Spread half the kataifi mixture over chilled cheesecake, pressing lightly. In a small saucepan, heat heavy cream until simmering. Pour over chopped chocolate in a bowl. Let sit 1 minute, then whisk until smooth. Pour ganache over kataifi layer, spreading evenly with offset spatula. Chill 1 hour until set. Slice and serve cold.