Matcha Cheese Cake

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Mix until the crumbs are evenly coated with the butter and sugar. Press the mixture firmly into the bottom of the prepared springform pan.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and flour, and continue beating until well combined.
4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Mix in the sour cream, matcha green tea powder, and vanilla extract until the batter is smooth and evenly colored.
6. Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
7. Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
9. Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set.
10. Once chilled and set, carefully remove the sides of the springform pan.
11. Serve the matcha cheesecake chilled and garnish with powdered sugar, whipped cream, or additional matcha powder, if desired.