In a medium bowl, mix together the crushed digestive biscuits and melted butter until well combined.

Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill.

In a large mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture until well combined.

In a small bowl, whisk together the matcha powder and hot water until smooth. Add the matcha mixture to the cream cheese mixture and stir until evenly distributed.

Pour the mixture over the crust in the springform pan. Smooth the top with a spatula.

Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.

To serve, remove the sides of the springform pan and garnish with whipped cream and matcha powder.

Enjoy!