Combine the Oreo crumbs with the melted butter and press into the bottom of a 7” or 9” spring-form pan. Bake at 325F for 5-7 minutes. Remove from oven and let cool before we pour in the cheesecake base.

Combine water and ⅓ cup of sugar in a small saucepan and heat until the mixture is warm and the sugar has dissolved completely. Add the Matcha powder and mix well. Set aside.

Cut cream cheese into cubes and place in the mixing bowl of stand mixer. Attach the paddle attachment and set to low speed (#2 if using a Kitchen Aid). Add the remaining sugar and Matcha tea mixture to the cream cheese and blend until smooth, about 2 minutes.

Add the vanilla extract and sifted corn-starch. Lower speed to 1 and slowly add the eggs, beat until fully incorporated. Add the whipping cream and milk and mix until they are well combined.

Bake cheesecake at 325F for 45-55 mins, or until the edges are set. Turn oven off and, with oven door closed, allow the cheesecake to continue to cook for another 30 minutes. After 30 minutes, remove the cheesecake from the oven and let it cool completely.

Refrigerate for a few hours or overnight. Decorate to your liking, or enjoy as is!