In a large mixing bowl, whisk together cream cheese, heavy cream, sugar, and vanilla extract until smooth. Freeze the mixture for 3 hours.

Chop the kataifi dough into smaller pieces. Melt the butter in a skillet and toast the kataifi for 8-10 minutes until golden brown.

Mix the toasted kataifi with melted white chocolate and pistachio cream until evenly coated. Set aside.

Heat 200ml of heavy cream in a saucepan until it bubbles. Stir in milk chocolate until melted and smooth, allowing it to cool.

Heat another 200ml of heavy cream, stir in white chocolate and pistachio cream until smooth and glossy. Let cool slightly.

Press half of the kataifi mixture in a mold, add the frozen cheese filling, then layer the remaining kataifi on top. Chill for 30 minutes.

Remove from mold, drizzle with cooled ganaches, and decorate with pearl sugar and biscuits before serving.