Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Set aside.
3. In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps.
4. Add 1 tablespoon of matcha powder and vanilla extract to the cream cheese mixture, and mix until well combined.
5. Add the eggs, one at a time, beating well after each addition to ensure a smooth batter. Stir in the heavy cream until fully incorporated.
6. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
7. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden. The center may still have a slight jiggle; it will firm up as it cools.
8. Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to allow it to set fully.
9. Before serving, carefully remove the cheesecake from the springform pan. Garnish with whipped cream and dust the top with the remaining tablespoon of matcha powder for an extra touch of flavor and visual appeal.
10. Slice and serve chilled. Enjoy your delightful Matcha Cheesecake!