Grease a 9″ springform pan. Preheat the oven to 350 °F (176 °C).

If you don’t want to use a food processor, add everything but the butter to a large bowl, and then use a pastry cutter to incorporate the butter until you have crumbs.

If you want to use a food processor, add all the crust ingredients except for the butter to the bowl. Pulse a few times to combine the dry ingredients, add the butter, and pulse until you have fine crumbs.

Press into the prepared pan, making sure it goes all the way to the very edge of the pan, but it shouldn’t go up the sides.

Poke holes, about every 1”, with a fork over the crust.

Bake for 17-20 minutes or until lightly browned.

Place on a cooling rack to cool for 15 minutes. While it’s cooling, prepare the filling.

In a large mixing bowl using an electric hand mixer, beat together the cream cheese, sugar and matcha until fluffy.

Add the vanilla, salt and sour cream and beat on low until combined.

Add in the eggs, one by one, until combined. Be sure not to overmix.

Pour this into the crust which has cooled for 15 minutes.

Use an offset spatula to smooth it out.

Bake at 350 °F (175 °C) for 40-45 minutes.

Open the oven door completely, let it cool in there for 30 minutes, and then remove to a wire rack to cool completely, about 3-4 hours.

Then chill 8 or more hours before cutting.

Refrigerate for up to 4 days or freeze for up to 3 months.