Here is my take on the Dubai chocolate craze that will definitely stand the test of time.

Dairy
Serves 16

Cheesecake Crust:

• 2 cups defrosted kataifi dough (shredded phyllo dough)
• 2 Tbsp oil
• ¼ cup light brown sugar, packed
• 4 Tbsp butter, melted
• 9 Lotus cookies, crushed
• ⅓ cup honey
• 2 Tbsp hot water

Lotus Cheesecake Batter:

• 32 oz (910 g) cream cheese, at room temperature
• ¾ cup light brown sugar
• ¼ cup confectioners’ sugar
• ½ cup Mehadrin Sour Cream
• 1 cup Lotus butter
• 1 Tbsp vanilla extract
• ¼ tsp salt
• 4 eggs, at room temperature

Chocolate Ganache Topping

• ¾ cup semisweet chocolate chips
• 3 Tbsp heavy cream
• 1 Tbsp light corn syrup
• ¼ tsp vanilla extract

Spray the bottom and sides of a 9-inch (23-cm) springform pan with cooking spray.

Prepare the crust: Toast the kataifi in oil in a large skillet over medium-high heat until golden. Add the sugar, butter, and cookie crumbs and mix well. Reserve ⅓ cup crumbs for the topping.

Transfer the kataifi crumb mixture to the prepared springform pan and press it down until compact.

Combine the honey and hot water and pour it over the kataifi crust. Set aside to harden.

Preheat oven to 325°F (160°C).

In the bowl of an electric mixer with the whisk attachment, beat the cream cheese at medium speed until creamy. Add the sugars and beat until incorporated. Scrape the bowl.

Add the sour cream and Lotus butter and mix to combine. Scrape the bowl and add vanilla and salt. Mix until creamy.

Add eggs one at a time, beating for 30 seconds between each addition (avoid overmixing to keep the cheesecake from cracking during baking).

Pour the cheesecake batter into the springform pan over the kataifi crust. Tap the pan on the counter to release air bubbles.

Wrap the springform pan bottom with 3 pieces of aluminum foil. Then place it in a large roasting pan. Add 1 inch (2½ cm) hot water to the roasting pan to form a water bath.

Bake on the center rack of the oven for 60–70 minutes. Check for doneness; center may jiggle slightly, but edges should look set.

Turn off oven, open the door, and allow cake to sit for 1 hour.

Remove cheesecake from oven and refrigerate for 6 hours or overnight to set.

Prepare the ganache: Combine the chocolate chips, heavy cream, and corn syrup in a double boiler over hot water. Gently stir until chocolate is melted and smooth. Add vanilla.

Spread the warm glaze over the top of the cooled or frozen cheesecake. Sprinkle reserved kataifi crumbs around the edge of the cake. Place some Lotus cookie pieces in the center.

Refrigerate until serving.