Base Preparation:
Finely chop the kataifi with a knife and fluff it with your hands to open it up; set aside. Heat a pan over medium heat, add the butter, and let it melt. Add the kataifi, stir with a spatula, and cook for 2–3 minutes until golden. Remove from heat and let it cool for 15 minutes. Melt the white chocolate in a double boiler. Add the pistachio praline and white chocolate, stirring until smooth. Pour the mixture into a mold and spread evenly with a spoon. Chill in the fridge while preparing the cream.

Cream Preparation:
In a bowl, whisk the heavy cream, cream cheese, honey, pistachio praline, and vanilla extract with a hand mixer. Whip for 2–3 minutes at high speed until fluffy and firm. Remove the base from the fridge, pour the cream over it, and spread with a spatula. Return to the fridge while preparing the glaze.

Glaze Preparation:
Melt the white chocolate in a double boiler. Heat the milk until hot, without boiling. Pour the melted white chocolate into the milk and stir well. Add the pistachio praline and mix until smooth. Incorporate the butter and salt, stirring until glossy. Let it sit for 8–10 minutes, then pour over the cheesecake before serving.