In a bowl, whisk together cream cheese, heavy cream, sugar, and vanilla extract until smooth and creamy. Pour into a mold and freeze for about 3 hours until firm.

Chop the kataifi and toast it with unsalted butter in a skillet over medium heat until golden and crisp. Mix the toasted kataifi with melted white chocolate and pistachio cream until combined.

Heat heavy cream in a saucepan until bubbling. Remove from heat and add chopped milk chocolate; let it sit for a minute before stirring until smooth. Allow to cool to room temperature.

Heat cream until edges bubble, then stir in white chocolate and pistachio cream until smooth.

Layer half of the pistachio kunafa into the bottom of a mold, place the frozen cheese filling on top, then cover with remaining kunafa and press firmly to seal. Chill in the refrigerator for 30 minutes.

Carefully remove dessert from the mold and drizzle with chocolate and pistachio ganaches before serving.