Grease a 9" springform pan. Preheat the oven to 350 °F (176 °C).

Combine all the crust ingredients except for the butter in a large bowl. Use a pastry cutter to incorporate the butter until you have crumbs.

Optionally, use a food processor to combine the dry ingredients, then add the butter and pulse until fine crumbs form.

Press the mixture into the prepared pan and poke holes with a fork every 1" over the crust.

Bake for 17-20 minutes or until lightly browned. Cool on a rack for 15 minutes.

In a large mixing bowl, beat together the cream cheese, sugar, and matcha until fluffy.

Add vanilla, salt, and sour cream and beat on low until combined.

Add in the eggs one at a time, mixing until just combined.

Pour the filling into the cooled crust and smooth it out using an offset spatula.

Bake at 350 °F (175 °C) for 40-45 minutes until slightly jiggly in the center.

Let cool in the oven, with the door open, for 30 minutes, then cool on a wire rack for about 3-4 hours.

Chill in the refrigerator for 8 or more hours before cutting.