Matcha Cheesecake

Grease a 9" springform pan. Preheat the oven to 350 °F (176 °C).
If you don’t want to use a food processor, add everything but the butter to a large bowl, and then use a pastry cutter to incorporate the butter until you have crumbs.
1 1/2 cups (188 grams) flour, 1/2 cup (100 grams) granulated sugar, 2 teaspoons lemon zest, 1 teaspoon salt, 3/4 teaspoon vanilla extract, 3/4 cup (168 grams) unsalted butter
If you want to use a food processor, add all the crust ingredients except for the butter to the bowl. Pulse a few times to combine the dry ingredients, add the butter, and pulse until you have fine crumbs. It shouldn’t form a dough - just crumbs!
Press into the prepared pan, making sure it goes all the way to the very edge of the pan, but it shouldn’t go up the sides.
Poke holes, about every 1”, with a fork over the crust.
Bake for 17-20 minutes or until lightly browned.
Place on a cooling rack to cool for 15 minutes. While it’s cooling, prepare the filling.

In a large mixing bowl using an electric hand mixer, beat together the cream cheese, sugar and matcha until fluffy.
24 ounces (680 grams) cream cheese, 1 cup (200 grams) granulated sugar, 3 tablespoons (22 grams) ceremonial matcha
Add the vanilla, salt and sour cream and beat on low until combined.
2 teaspoons vanilla extract, 1/8 teaspoon salt, 3/4 cup (173 grams) sour cream
Add in the eggs, one by one, until combined. Be sure not to overmix.
3 large eggs
Pour this into the crust which has cooled for 15 minutes.
Use an offset spatula to smooth it out.
Bake at 350 °F (175 °C) for 40-45 minutes (I did 40). When you tap the pan, it won't be totally set, will still be quite jiggly in the middle, but not super jiggly.
Open the oven door completely, let it cool in there for 30 minutes, and then remove to a wire rack to cool completely, about 3-4 hours.
Then chill 8 or more hours before cutting.
Refrigerate for up to 4 days or freeze for up to 3 months.