1-Preheat oven to 180C: Preheat oven to 180C. Line an 8 inch square baking pan with a parchment paper making sure that the paper hangs over the sides so that you can lift it later. Grease it.
2-Mix powdered biscuits with melted butter: Mix powdered biscuits with melted butter. Place this on the baking tray and press it well onto the base of the pan.
3-In a food processor or blender, add: In a food processor or blender, add kiri cheese cubes, thick cream, condensed milk and powdered pistachios. Blend well till smooth. (You can add orange blossom water or rose water to this if you like)
4-Pour this over the biscuit base and: Pour this over the biscuit base and bake in the preheated oven for 15-20 minutes until it gets firm. (If the cheesecake mixture doesn’t set in 20 minutes, cover the baking tray with aluminium foil and turn on the top flame and let it bake for some more time until the top gets firm)Take it out of the oven.
5-Melt the milk chocolate in 10 second: Melt the milk chocolate in 10 second bursts in a microwave oven stirring after each 10 minutes till the chocolate gets completely melted. Pour vegetable oil and mix.
6-Pour the melted chocolate over the pistachio: Pour the melted chocolate over the pistachio cream layer. Spread evenly.Sprinkle sliced pistachios on top.You can refrigerate for 1 hour.
7-Keep it out about 1 hour before: Keep it out about 1 hour before serving. By then the chocolate would become really soft and when you dig into the dessert with a spoon, the chocolate will be slightly melted. I feel it tastes too good that way.Enjoy.