I won't beat around the bush, this cheesecake takes several steps, but the results are absolutely astounding! It's the kind of dessert that looks like you spent days in the kitchen, but with a little planning, it comes together beautifully. Here are a few tips to ma ke it easier: Make your Dubai chocolate in advance. I simply toasted some kataifi, mixed it with pistachio cream and melted white chocolate, then froze it so it's always ready for a new creation. Prepare the fruit filling the day before. I simmered the strawberries and cherries for just 5–8 minutes so the fruit stay whole. It's delicious on toast the next morning, too! The Recipe Crust 300 g biscuits, crushed 150 g melted butter Crush the biscuits until you get a fine powder. Add the melted butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch springform pan (I assembled mine on a non-stick pastry sheet without the pan bottom). Chill in the refrigerator for about 2 hours to set....