In a mixing bowl, whisk together 250g of cream cheese, 200ml of heavy cream, ¼ cup of sugar, and 1 tsp of vanilla extract until the mixture is smooth and creamy, about 3-5 minutes. Pour this filling into a mold and freeze for at least 3 hours until set.

Preheat a non-stick skillet over medium heat. Chop 250g of kataifi into small pieces and add it to the skillet with 3 tbsp of unsalted butter. Stir frequently, toasting the kataifi for about 8-10 minutes until golden brown and crispy.

In a mixing bowl, combine the toasted kataifi with 1½ cups of pistachio cream and melted 50g of white chocolate. Stir until thoroughly mixed and set aside.

In a small saucepan, heat 200ml of heavy cream over medium heat until it starts to bubble gently, then remove from heat and add ⅔ cup of milk chocolate. Stir until smooth and allow to cool.

In the same saucepan, warm another 100ml of heavy cream. Stir in the remaining 50g of white chocolate and 1½ cups of pistachio cream until creamy and well combined.

Retrieve the frozen cheese filling, press half of the pistachio kunafa mixture at the bottom of a round mold, place the cheese filling on top and cover with the remaining kunafa. Chill in the refrigerator for 30 minutes.

Gently remove the Dubai Pistachio Cheese Bomb from the mold. Drizzle with both the chocolate and pistachio ganaches, garnish with pearl sugar, and serve with optional biscuits or wafer rolls.