Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Thaw the kataifi dough according to package directions. Gently pull apart the strands to loosen them. In a large bowl, combine the shredded kataifi with melted butter. Toss well until all the strands are evenly coated.
Step 3: Press the buttered kataifi mixture evenly into the bottom of the prepared baking pan. Bake for 10-15 minutes, or until golden brown and crispy. Let it cool completely while you prepare the filling.
Step 4: Reduce oven temperature to 325°F (160°C). In a large bowl, using an electric mixer, beat the softened full-fat cream cheese until smooth and creamy.
Step 5: Gradually add the granulated sugar, mixing until just combined. Scrape down the sides of the bowl.
Step 6: Beat in the eggs one at a time, mixing just until each egg is incorporated. Add the vanilla extract.
Step 7: In a separate microwave-safe bowl, melt the semi-sweet or dark chocolate chips (or chopped chocolate) in 30-second intervals, stirring until smooth. Let it cool slightly.
Step 8: Gently fold the melted chocolate into the cream cheese mixture until just combined.
Step 9: Pour the chocolate cheesecake filling over the cooled kataifi crust in the prepared pan. Spread evenly.
Step 10: Bake for 35-45 minutes, or until the edges are set and the center has a slight jiggle.
Step 11: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour. This helps prevent cracking.
Step 12: Remove from the oven and let it cool completely on a wire rack at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, before adding the ganache.
Step 13: In a medium heatproof bowl, place the chopped semi-sweet or dark chocolate.
Step 14: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
Step 15: Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes, then whisk gently until smooth and glossy.
Step 16: Pour the cooled ganache over the chilled cheesecake bars. Tilt the pan to spread it evenly.
Step 17: Refrigerate for another 30-60 minutes, or until the ganache is set.
Step 18: Use the parchment paper overhang to lift the entire cheesecake out of the pan. Place it on a cutting board.
Step 19: Dip a sharp knife in hot water and wipe it clean before each slice to get clean, beautiful bars. Cut into desired bar sizes.