In a blender, blend the cookies with melted butter until you get this texture.
With half of the portion, line the walls of the cheesecake, and use the other half for the base. Don’t forget to place baking paper underneath it. Put it in the oven for 10 minutes at 180 °C and then, let it cool down.
Meanwhile, mix the cream cheese and powdered sugar until smooth.
Add the egg and continue mixing. The speed should be medium.
Add sour cream and 2 tablespoons of matcha powder and stir. This tea, originally from Japan, gives the dessert a green tea flavor. Of course, you can substitute another powder, such as cocoa powder.
Place in the oven at approximately 160°C for 1 hour. The center should be jiggly. Refrigerate for a few hours, then decorate with white chocolate—and the cheesecake is ready to serve.
It's super creamy, has a vibrant color, and tastes amazing—it's definitely a hit!
