No-Bake Chocolate Pistachio Cheesecake Bars

Prepare the Pan: Line a 9x9-inch square pan with parchment paper, ensuring enough overhang on all sides for easy removal later.

Craft the Crust: In a microwave-safe bowl, combine butter, brown sugar, salt, cinnamon, and nutmeg. Heat in 30-second intervals, stirring in between, until the mixture is bubbling and the sugar is mostly dissolved (2-2.5 minutes). Stir in almond extract, Oreo crumbs, and ground pistachios until everything is evenly moistened. Press this mixture firmly and evenly into the bottom and slightly up the sides of your prepared pan.

Chill the Crust: Place the pan in the freezer to allow the crust to firm up completely (20-30 minutes).

Whip the Filling: In a large bowl, beat cream cheese, confectioner's sugar, and lemon juice together until smooth and fully combined (about 2 minutes). Add vanilla extract, almond extract, and a pinch of salt, beating until incorporated. Fold in the pistachio cream and tahini until smooth. Gradually add the cold heavy cream, beating until the mixture thickens beautifully (about 5 minutes).

Assemble and Chill: Remove the crust from the freezer. Pour the filling mixture evenly over the chilled crust. Gently tap the pan on the counter to release any trapped air bubbles. Return the pan to the freezer and chill until the filling is mostly set (at least 3 hours).

Prepare the Ganache: Place the chocolate chips in a heatproof bowl. In a microwave-safe glass measuring cup, heat the 3/4 cup heavy cream and corn syrup until it just begins to bubble (about 2.5 minutes). Pour this hot cream mixture over the chocolate chips. Let it sit undisturbed for about 3 minutes. Gently stir until the ganache is smooth and glossy.

Ganache and Garnish: Remove the bars from the freezer. Pour the ganache evenly over the chilled filling, spreading to create a smooth layer. Sprinkle the 2 tablespoons of finely chopped pistachios evenly over the ganache.

Final Chill: Return the bars to the freezer to allow the ganache to set (about 15 minutes). Note: This ganache remains slightly soft, adding to the overall texture.

Serve: When ready to serve, remove the bars from the freezer. Lift them out of the pan using the parchment overhang and place them on a cutting board. Carefully peel off the parchment paper. Run a sharp knife under hot water for a few seconds, then wipe it dry. Cut the bars using the hot knife, wiping it clean between each cut. Repeat heating and drying as needed. For best enjoyment, allow extra bars to soften at room temperature for 20-30 minutes before serving.