freeze dried strawberry pieces or fresh strawberriesto decorate
Preheat oven 160°C (320°F). Line the base of a 21cm (8 inch) springform cake tin with baking paper.
Blitz Oreos (with cream) in a food processor until they have formed a fine crumb.
Put Oreo crumbs in a medium size bowl, stir through the melted butter. When crumbs and butter and thoroughly combined place in the lined spring form tin.
Press crumb up the sides and along the base of the tin. I find using a flat bottomed thick glass perfect for smoothing out the surface and keeping it uniform in thickness. Once done place in fridge until required.
Whisk caster sugar and matcha powder together in a bowl.
Using a stand mixer or hand beaters, beat cream cheese, sugar matcha powder mixture and vanilla bean paste together until smooth.
Add eggs one at a time, beating well between each addition until mixture is well combined.
In a small bowl mix cornflour with 2 tablespoons of cream.
Add cornflour slurry, remaining cream and melted white chocolate to the cream cheese mixture. Beat until well combined.
Pour cream cheese mixture into prepared Oreo biscuit base.
Place springform tin on a lined baking tray and place in oven. The baking tray will catch any butter that leaks from the tin.
Bake cheesecake for 50-60 minutes, until it is set in the centre.
Once cheesecake is cooked through turn the oven off, and leave the cheesecake in the oven, with the door ajar for a further 2 hours or until cooled.
Once cheesecake has completely cooled top with dark chocolate ganache.
Place cheesecake in fridge for a few hours to chill before serving.
To server remove cheesecake from the springform tin. Decorate with freeze dried or fresh strawberries.
Place thickened cream and chocolate in a saucepan. Over a low heat stir until chocolate has melted and the mixture has combined completely. Leave to cool for a minute before pouring over the cheesecake.