Prepare the Cake Ring: Set a cake ring with a 26 cm diameter on a cake plate. Brush the inside of the ring with melted butter and sprinkle with powdered sugar to prevent sticking.

Make the Base: Chop the Kadayif into approximately 1.5 cm pieces. In a pan over medium heat, melt the butter and fry the angel hair until golden brown, about 8 minutes, stirring constantly.

Combine Kadayif with Pistachio: Heat the pistachio cream in a water bath until more liquid, then mix it with the fried Kadayif and sesame paste. Press this mixture firmly into the prepared cake ring and refrigerate for about 1 hour.

Prepare the Filling: Sift the powdered sugar and blend it with cream cheese, cream, and cream stiffener until smooth. Add pistachio cream and mix for 5 minutes until creamy.

Layer the Cream: Spread the cream cheese mixture over the chilled cake base using a palette knife to smooth it out.

Chill the Cheesecake: Refrigerate the cheesecake for approximately 4-5 hours (preferably overnight) to let the flavors meld together beautifully.