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1
Preheat oven at 350F. Grease an 8-inch spring form pan.
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2
Make the crust by mixing all the crust ingredients together with a fork.
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3
Press the mixture onto the bottom of the spring form pan. Bake crust for 8 to 10 minutes. Set aside to cool.
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4
Turn down oven temperature to 300F.
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5
In the bowl of a standing mixer with a paddle attachment, mix cream cheese, sour cream, sugar and matcha powder.
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6
Add egg yolks, one at a time. Blend for another 2 minutes until well combined.
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7
In a clean bowl, whip the egg whites until stiff. Gently fold in the cream cheese mixture.
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8
Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter.
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9
Position rack in the centre of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.
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10
Bake for an hour, or until the edge of the cheesecake is puffed but the centre is still wobbly and wet looking.
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11
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
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12
Remove from the oven. Chill for overnight.
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13
Remove cake from springform pan and place on the serving plate.
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14
To prepare the topping, whip the whipping cream and powdered sugar until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake.
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15
Garnish with the raspberries and chocolate shaves before serving.
