Filling: 1/2 cup sugar 1 cup powder milk 2 cups yogurt 108g cream cheese
Topping: 250g Kunafa 1tsp Saffron 100g butter
Heat over (just top) to 175'C. Line the base of a 15cm round springform tin with greaseproof paper. Crush the biscuits in a food processor. Tip into a bowl with the melted butter and cream and mix well. Push the biscuits into an even layer into the base of the cake tin. In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Then beat in the yoghurt then the powder milk. Then tip the mix on top of the biscuit base and smooth over the top. Bake for few mins until the mixture becomes firm on top, then cool at room temperature. Then melt the butter and mix it with Kunafa and saffron. Tip the Kunafa over the cheesecake and bake it for 10 minutes or until it become gold and crispy. Let it cool and then serve it with pistachio and rose water syrup.