In a 6-inch spring form pan. spray lightly with cooking spray, Add a parchment liner to the side to make removing the pan easier.
Place cookies in a sealable bag and crush rwith a rolling pin into fine crumbs. add the melted butter and combine well
Place in the bottom of the springform pan
In a medium mixing bowl, add the cream cheese, using a rubber spatula, break down the cream cheese.
Add the sugar, combining well.
In a seperate bowl, combine the milk and the unflavored gelatin.
Fill another bowl of around the same size with hot water and put the milk-gelatin mixture over it and contiue to stir until gelatin is dissolved and mixture is runny.
Pour into the cream cheese mixture and mix well.
Take the white chocolate and chop into small bits.
Place into a microwave safe bowl and run for 20 seconds
Remove from microwave and stir the chocolate until it reaches a liquid consitencey.
Add the 125 grams of heavy cream, stir in until well blended.
Plkace the chocolate mixture over a bowl filled with ice and water. With an electric mixer, blend until the mixture forms light peaks
Add to the cream cheese mixture, Fold gently to incorporate the ingredients well.
Weigh out about 50 grams of the mixture into a seperate bowl and cover
in another bowl, combine the matcha and 50 grams of the remaining cream, combine until the matcha is well-blended.
Add to the remining cream cheese mixture. Fold in until well blended.
Pour over the crust, smoothing out the top of the cheesecake.
Cover with plastic wrap and chill in the freezer for 10 minutes
When done, remove the plastic wrap and top with remaining cheesecake mixture.
Replace the pastic wrap and chill in freezer for 10 more minutes.
For the Matcha Glacage
in a small bowl, combine 50 grams of warm water and unflavored gelatin until it's dissolved.
In a saucepan, combine 35 grams of sugar, 2 grams of water and 4 grams of matcha.sifted into the pan.
Over medium heat, stir the mixture, dissolving the sugar.and it comes to a rolling boil.
Add the heavy cream, stirring it in to combine.
Remove from the stove, and add the dissolved gelating and water.
Stir to combine.
Poor the mixture through a sieve, removing the lumps, into a bowl
Poor over the cheesecake and tip, making sure it completely covers the cheesecake.
Chill refrigerated for 5 hours.
When ready to serve, remove from pan, carefully peeling from the sides of the cheesecake.
