Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved.

Line the bottom of a 6 inch springform cake pan with parchment paper

Pour the biscuit mixture into the pan and press to form an even layer

Set aside and chill in the fridge

Whisk together the matcha powder and hot water until well dissolved and then set aside to cool

Sprinkle the gelatin powder over the cold water and then set aside for it to set.

In a large bowl, whisk together the cream cheese and sugar until well combined.

In another bowl, whip up the whipping cream until soft peaks form

Whisk the green tea matcha mixture into the cheese mixture until well combined.

Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture

Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base

Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set

Release cake from springform pan and dust with matcha powder before cutting and serving

Enjoy!