First, preheat the oven to 350°F (180°C). Then, line a springform cake pan with non-stick baking paper or cooking spray.
Next, combine the oats, cake flour, caster sugar, and vanilla extract in a large bowl. Mix the ingredients well. Then, using a knife, cut in the cubed cold butter until you get a crumbly mixture.
Press the oat crust into a lined springform cake pan and bake for 8 minutes. Remove the crust from the oven and allow it to cool completely.
First, beat the softened cream cheese and sugar together until you have a light fluffy mixture. Then, add the eggs to the mixture, one at a time. Make sure to beat well after every egg has been added.
Finally, add the matcha powder and vanilla extract and give the mixture a final whisk.
Pour your cheesecake batter into the cooled crust. Bake the cheesecake for 45-55 minutes, or until it is fully baked.
This is a crucial step. First, switch off your oven and prop the door open slightly. Allow the cheesecake to cool inside the oven for an hour.
Then, remove it from the oven and cool it at room temperature on a cooling rack. Cool it for another hour.
Finally, wrap the pan in plastic or saran wrap and place it inside of the oven to set for 4-6 hours.