Matcha Black Sesame Cheesecake

Preheat oven to 350ºF. Grease and line an 8-inch springform pan.

Make crust by mixing all crust ingredients in a food processor, until mixture resembles coarse meal. Press mixture onto bottom of prepared pan. Bake crust for 15–18 minutes. Set aside to cool. Turn down oven temperature to 300ºF.

In the bowl of a standing mixer with paddle attachment, mix cream cheese, sour cream, sugar and vanilla extract until combined. Add eggs, one at a time. Blend for another 2 minutes until well combined.

Divide batter into two equal portions. Add half of the matcha powder to one, and all the black sesame powder to another. Mix until well combined.

Pour black sesame filling onto crust. Dollop matcha filling on top with a big spoon. Use a knife to swirl mixture together.

Position rack in centre of oven and place cheesecake on it. Place a shallow pan full of water on lower rack in oven.

Bake for 1 hour, or until edge of cheesecake is puffed but centre is still wobbly and wet-looking. Turn off oven with door slightly opened and let cheesecake sit in oven to cool completely, at least 1 hour. Remove from oven and chill overnight.

Sprinkle remaining matcha powder on top of cake before serving.