Crust

Cup of Yum
1. Prepare the spring form by lining the springform with parchment paper and set aside.
2. Place the all Oreo cookies in a ziplock bag. Crush them into crumbs with a rolling pin over the bag.
3. Put the biscuit crumbs in a mixing bowl and add melted butter.
4. Combine them all together with a wooden spatula evenly.
5. Press the crumb mixture onto the bottom of an 8 inch spring form and press them firmly with the bottom of a measuring cup.
6. Place cling wrap over and set aside in a fridge.

Cheese cake filling

1. Soak the gelatine sheets in a bowl of water.
2. Sift the matcha powder with a fine strainer into to a little bowl.
3. Add hot water and stir to make matcha.
4. Remove excess water off soaked gelatine and add them into the matcha.
5. Over a hot bath, dissolve the gelatine into matcha and set aside.
6. Place cream cheese in a large mixing bowl and microwave for 20 seconds on 500w. Alternatively, leave the cream cheese blocks at room temperature for a while beforehand.
7. Stir the cheese with a rubber spatula to smooth until no lumps are seen.
8. Add powdered sugar in three times and mix them well each time.
9. Pour the matcha gelatine mixture into the creamcheese bowl and combine them all together well.
10. Whip up the heavy cream. Pour the heavy cream into a mixing bowl.
11. Add lemon juice and whip up till it form soft peak.
12. Fold the whipped cream into the matcha cheesecake mixture carefully and gently.
13. Transfer the matcha cheesecake filling into the prepared spring form with oreo crust.
14. Flatten the top of the cheesecake with a spatula.
15. Wrap with cling wrap and chill in the fridge for about 4 hours.