Toast the kataifi in melted butter over medium heat until golden, about 3 to 4 minutes. Stir in the pistachios and salt, toast 1 minute, then press firmly into an 8-inch springform pan, reserving 2 tbsp for garnish.

Soak the dates in the boiling water for 5 minutes, then blend with the tahini and flaky salt until thick and smooth. Set aside.

Melt the chocolate and leave to cool slightly. Beat the cream cheese, powdered sugar, and vanilla until smooth, then beat in the melted chocolate. Whip the cream to soft peaks and fold into the chocolate mixture in three additions.

Spread the filling over the crust, spoon the date caramel on top in dollops, and swirl gently with a knife. Cover and refrigerate for at least 4 hours or overnight.

Release the springform, scatter the reserved kataifi and pistachio mix over the top, and finish with extra pistachios, rose petals, and gold leaf if you like. Slice and serve cold.