Line and lightly grease a 7-inch springform pan with parchment paper.

Mix the melted butter with the ground biscuits until well combined. Press this mixture into the bottom of the prepared pan. Refrigerate while you prepare the filling.

Heat the butter in a frying pan and add the cut filo pastry pieces. Fry until golden and crispy.

Transfer the crispy filo pieces to a bowl and let them cool for about 15 minutes.

Add the pistachio butter to the cooled filo pieces and mix until well combined.

Press this mixture on top of the biscuit base and return it to the fridge.

Whip the cream until soft peaks form.

Add the cream cheese and powdered sugar to the whipped cream and mix until combined.

Whip in the melted chocolate and pistachio butter until the mixture is smooth and creamy.

Spread this cheesecake mixture on top of the pistachio layer.

Sprinkle the top with crushed pistachios and drizzle with additional pistachio butter if desired.

Refrigerate the cheesecake overnight to set.

Slice and enjoy!