Step 1

The recipe fits 9-inch pie plate or 14"x4.5" rectangle tart pan with removable bottom

Step 2

Melt the butter over medium-low heat then remove from the heat and set aside

Step 3

Place graham crackers, sugar, in a food processor. Process into fine crumbs. Make sure they are fine in texture. Add the melted butter and pulse several times to get a wet sand-like texture

Step 4

Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. You can use the back of a spoon or the flat bottom of a measuring cup to help compact the crumbs onto the bottom and use your hands to help compact the crumbs to the side of the pan

Step 5

Place the crust in the freezer to set while you prepare the rest

Step 6

Set up a bain marie. Put a heatproof bowl on top of the saucepan. Put about 1 cup of water in a saucepan. Bring to a boil and then lower the lowest. Make sure the bottom of the bowl doesn't touch the water.

Step 7

Add the chocolate and heavy cream in the heatproof bowl and

Step 8

let the chocolate melt until there are few chocolates still visible

Step 9

Stir in the butter and continue to stir until all butter has melted. Don't let any water come into contact with the chocolate.

Step 10

Remove from the heat and let it sit for about 5 minutes

Step 11

Remove the crust from the freezer. Pour the ganache over the bottom of the crust. Make sure it covers the bottom evenly. Pop this back into the fridge to let the ganache harden while you prepare the filling

Step 12

Cut the blackberries in half, lengthwise. If you use strawberries, raspberries, do the same. Layer the berries, cut-side down on top of the ganache in one layer. You may or may not use up all the berries or you may end up needing more. Pop this back into the fridge while you prepare the filling

Step 13

Put the chocolate in a microwave-safe bowl and set the microwave's power to 50% and heat it in a 10-second burst and stir each time until the chocolate melt. You can also do this over the bain marie like you did for the ganache

Step 14

Put the matcha powder, softened cream cheese and sour cream, sugar in a mixing bowl. Use a mixer to beat them until smooth and creamy. Add the melted white chocolate and beat until just combined

Step 15

Put the cold heavy cream in a measuring cup or something similar. Whip until they form a firm peak. Do not over whip it though. It turns grainy and may separate

Step 16

Use a flexible spatula to fold the whipped cream into the cream cheese filling

Step 17

The mixture should be light and creamy after that

Step 18

Use an offset spatula to spread 1/3 of the matcha cream cheese filling evenly over the berries, making sure to fill up the gaps between the berries, then pile on the next 1/3 and do the same and continue with the rest of the filling. Smoothing the top to make sure it's even and smooth

Step 19

Hold the chocolate bar firmly and gently run a vegetable peeler along the edge of the chocolate to create delicate curls or shavings. Alternatively, you can use a sharp knife. Hold it at an angle and drag it across the surface of the chocolate for finer, smaller shavings.

Step 20

Sprinkle this over the top of the cheesecake

Step 21

This cheesecake tastes better if you allow it to chill in the fridge overnight or for a minimum of 4 hours. You allow the flavors to develop during this time

Step 22

Dip a sharp knife in hot water, then wipe it dry before slicing. The warmth helps the blade glide smoothly through the cheesecake. Slice gently in a straight motion rather than sawing back and forth to keep the edges sharp and clean.

Step 23

After each cut, wipe the knife with a warm, damp cloth or paper towel to remove any residue.