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【For Crust 】 I use a round cake pan with a removable bottom. Grease the bottom of the pan with unsalted butter. Line the bottom of the pan with parchment paper.

Crush biscuits until very fine crumbs form. Add melted unsalted butter, and Mix it until combined. Press the crumbs into the bottom of the cake pan. Let it sit in a fridge.

【For Filling】 Leave cream cheese at room temperature to soften beforehand. Whip heavy cream with a hand mixer on low speed while cooling with ice water until thickened lightly. Add vanilla essence, and whip it on low speed until heavy. Let it sit in a fridge.

Pour water into a small pot. Bring water to a boil and then turn off the heat. Place the bowl ''with chocolate'' so that it doesn't touch the hot water. Wait 30 seconds as it is, and then melt it until smooth. Takedown the bowl.

Sift matcha powder with a tea strainer over the chocolate. Stir it until smooth. Pour ''the hot water in the pot'' in a large container. Place the chocolate bowl in it to keep the chocolate soft. Set aside.

Make Custard. Put an egg in a bowl, beat it lightly until watery. Add granulated sugar, and mix well for 2 mins.

Sift cake flour over the egg mixture. Mix lightly until combined. Add the milk in 4 parts. Stir well each time.

Microwave it at 500W for 1 min, and mix well. Repeat that 4 times until heavy and creamy.

And more heat at 500W 30 sec and mix, repeat that twice. Put the bowl in cold water, and cool down while mixing until 50℃ / 122 F or less. Remove the bowl from the cold water.

Add half the matcha chocolate to the custard. Mix well with a whisk until smooth. Add the remaining matcha chocolate, and mix until smooth. Use a spatula to scrape the bottom and edge mixture off, and mix.

Cream the cream cheese and sour cream until soft and smooth. Add half the matcha chocolate cream. Fold it into the cream cheese until combined. Add the remaining matcha chocolate cream, and fold. Mix it with a whisk for 2 mins until glossy.

Take the whipped heavy cream from the fridge. Whip lightly again until very soft peaks form. Add it to ''the matcha cream cheese mixture'' in 3 parts. Mix it with a whisk until well combined at 1st addition.

At the 2nd addition, fold the cream into the matcha filling 15-20 times. At the 3rd addition, fold until combined. Put the filling in the prepared cake pan. Flatten the top. Refrigerate it overnight to set.

【For Matcha Ganache】 Mix well matcha powder and heavy cream to make a paste. Cut white chocolate into fine pieces. Put the cut chocolate in the matcha paste. Mix roughly.

Microwave it at 500W for 30 sec, and stir well until smooth. Strain it into a plastic-wrap-lined small container. (container size 10×7.5cm / 3.9 × 2.7 inches) Flatten it, and let it sit in a fridge for 1 hour or more to set.

1 hour later, take the matcha ganache from the fridge. Remove it from the container, and peel the plastic wrap off. Dust the top with matcha powder. Cut sides off to make a rectangle. Cut it into 8 equal pieces. If possible, please warm your knife lightly to cut cleanly. Let it sit in a freezer.

【For Matcha Cream】 Mix matcha powder and granulated sugar, and stir it while crushing lumps. Add hot water, and stir well until smooth; set aside.

Whip heavy cream with a hand mixer on low speed while cooling with ice water until thickened lightly. Add the matcha liquid, and Whip it on low speed until soft peaks form.

【Topping】 Take the cheesecake out from the fridge. Warm the side of the pan with a hot towel. Remove the cake from the pan gently. Sprinkle matcha powder over the top while leaving about 2 cm / 0.8-inch space on the edge.

Pipe swirls of the matcha cream on the edge. Arrange the ganache cubes gently on the inside of the cream. Done!! The cake is soft and creamy. Please cool well the cake before eating.