In a mixing bowl, whisk together cream cheese, heavy cream, sugar, and vanilla extract until smooth and creamy, about 3-5 minutes. Pour into a silicone mold, smooth the surface, cover and freeze for at least 3 hours or until firm.

Preheat a skillet over medium heat, chop kataifi, and toast with unsalted butter until golden, about 5-7 minutes. Let cool, then mix with melted white chocolate and pistachio cream.

Heat heavy cream for chocolate ganache until bubbling, remove from heat and add chopped milk chocolate. Stir until smooth and let cool.

Prepare pistachio ganache by heating heavy cream, removing from heat, and stirring in white chocolate and pistachio cream until smooth.

Press half of the pistachio kunafa mixture into the bottom of the mold, spoon cheese filling on top, add remaining kunafa, press gently, and refrigerate for 30 minutes.

Remove dessert from mold, drizzle chocolate and pistachio ganaches decoratively, and adorn with biscuits and pearl sugar.