1. Preheat the oven to 400F. Grease and line a 9-inch springform pan with two layers of parchment. Place on a baking sheet.

2. Put the cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the sugar and beat until creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla. Turn the speed to low and add the heavy cream and mix until incorporated. Sift in the flour and matcha powder, continue beating until smooth. Pour into the pan.

3. Bake for one hour, until deeply golden brown on top and jiggly in the center. Let cool slightly (the cheesecake will collapse as it cools), then un mold. Let cool completely. Carefully peel away parchment from the sides of the cheesecake. Slice into wedges and serve at room temperature. Serve at room temperature or cold from the fridge.