Prepare the Crust
Preheat oven to 325 °F (≈ 163 °C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, combine biscuit crumbs, melted butter, and sugar until evenly moistened. Press firmly into the base (and optionally up the sides) of the pan.
Bake for 8–10 minutes, then set aside to cool slightly.

Make the Filling
In a large bowl, beat the cream cheese until smooth. Add sugar and continue mixing until creamy.
Sift the matcha powder to remove lumps, then add it with sour cream (or heavy cream) and vanilla. Mix until the batter is smooth and evenly coloured.
Add eggs one at a time, mixing on low speed after each just until combined. Avoid over-mixing to prevent cracks.

Bake & Chill
Pour the filling into the cooled crust and smooth the surface.
Bake for 55–65 minutes, until the edges are set and the centre slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to prevent sudden cooling.
Remove, cool to room temperature, then refrigerate (covered) for at least 4 hours, ideally overnight.

Slice & Serve
Once chilled and firm, loosen the sides with a thin knife and remove the springform ring.
Slice with a warm, clean knife, wiping between cuts for perfect edges.
Garnish with a dusting of matcha, whipped cream, or fresh berries before serving.