Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the graham cracker crumbs, cocoa powder, and sugar. Add the melted butter and stir until the mixture resembles wet sand.

Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and cocoa powder, mixing well.

Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and sour cream until fully incorporated.

Pour the cheesecake filling over the cooled crust.

Bake at 325°F (163°C) for 50-60 minutes or until the center is set but slightly jiggly.

Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.

In a small saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.

Toss in the kataifi and chopped pistachios, stirring occasionally until golden brown. Let it cool slightly.

Drizzle the pistachio cream over the cooled cheesecake, then scatter the kataifi and pistachios on top for added texture and flavor.