• line your bottom of 7-inch springform with parchment paper

Gluten-free cheesecake crust

• Put your crackers into a ziplock bag and crumble with a rolling pin. You can use a food processor as well to make your crust extra powdery. Put into a small mixing bowl and pour melted butter over. Mix till all crackers are moist from butter. Press your mixture into your springform and press down. Set aside or in a fridge.

Cheesecake part

• In a small bowl whisk gelatin together with warm water till no clumps visible. Let it bloom for about 5 minutes
• mix bloomed gelatin with 90g hot heavy cream. Stir very well to not have any clumps. You want a very smooth and silky.
• Divided your gelatin/cream into two bowls. Set 30g aside. You will use it to create a Matcha A part, which will be for the top of your cheesecake ( Add 7g of matcha powder if you are using a green top)
• Matcha A – Mix 10g of matcha powder into a smaller bowl( 30g of your mix). Your heavy cream mix is probably getting stiff from gelatin. Matcha powder will make it even more solid. Microwave to the rescue! Just a couple of seconds at a time!!!! Stir well and let sit. It will turn into a past.e

  If you are using a white top for cheesecake, just omit the 7g of Matcha in this step. Leave your 30g of mix white.
• Matcha B – Mix 10g of Matcha powder into your bigger bowl of gelatine/cream mix and whisk till smooth. You will need a little bit of elbow grease. It is a work to whisk into a smooth liquid. You can warm it up in the microwave to make it easier.
• Use a double boiler to melt white chocolate. Turn off heat when chocolate is halfway melted and let the steam melt the rest of the chocolate. Stir occasionally.
• Beat whipping cream until stiff peaks form, with a hand mixer. Do not over whip. You do not want to make butter out of your whipping cream
• Whisk your room temperature cream cheese in a mixing bowl. You can use the same whisks from whipping cream.
• Start slowly adding your whipped cream into soft whipped cream cheese and stir together well.
• Add melted chocolate into a cream cheese part. Stir well to make sure it is smooth. Dived your mix into two bowls. You will need 160g of cream cheese to mix with Matcha A later. Set your smaller bowl aside.
• Take your Matcha B bowl (green liquid) and mix it into your cream cheese/white chocolate mix. Stir, and now you have your light green part of cheesecake. Pour over your crust and put it into a freezer for 15 minutes to set. It needs to be set before you pour the top layer over.
• If you decided to keep a white top layer, just combine your small 30g gelatin/cream part with your 160g cream cheese / white chocolate part. Mix well together. If it's too stiff, warm it up in the microwave for 10 seconds.

  If you decided to have it green, you probably already mixed your 7g of matcha into 30g of cream. It looks like a thick paste at this point. Probably very hard to stir. Put your mix for 10 seconds in the microwave and stir. If you need more microwave time, just add a little at a time and stir till it is soft again and easier to combine.
• Pour over your cheesecake and put it in the fridge for at least 3 hours to set.
• Remove cheesecake from the mold using a thin knife. You can also put a hot towel on the sides of your mold to soften around the mold. Sprinkle some green tea powder on top, cut into eight slices, and serve!