Step 1: Preparing the Crust

1. Preheat the Oven: Set your oven to 325°F (160°C) and allow it to preheat while you prepare the crust.

2. Mix the Crust Ingredients: In a medium-sized bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if you’re using it). Stir until the mixture is fully combined and crumbly.

3. Form the Crust: Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan, making sure it’s even. You can use the back of a spoon or your fingers to press it down.

4. Bake the Crust: Place the pan in the oven and bake for 8-10 minutes, or until the crust is lightly golden. Once done, set it aside to cool.

Step 2: Preparing the Filling

1. Sift the Matcha: In a small bowl, sift the matcha powder to ensure there are no clumps. This helps it mix smoothly into the batter.

2. Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar using an electric mixer on medium speed for about 2-3 minutes, or until smooth and creamy.

3. Add Eggs One at a Time: Add the eggs to the cream cheese mixture, one at a time. Beat well after each addition to ensure the batter remains smooth.

4. Add Vanilla and Cream: Stir in the vanilla extract and heavy cream, continuing to beat until everything is fully incorporated.

5. Add Matcha and Flour: Sift the matcha powder and flour into the batter, folding it gently until the mixture is smooth and evenly green.

Step 3: Baking the Cheesecake

1. Pour the Batter: Pour the matcha-infused cheesecake batter into the cooled crust, spreading it evenly.

2. Tap the Pan: Gently tap the pan on the counter to release any air bubbles that may have formed.

3. Bake: Place the pan in the oven and bake for 50-60 minutes. The cheesecake should have firm edges but the center should still be slightly wobbly.

4. Cool in the Oven: Turn off the oven and leave the cheesecake to cool inside with the oven door slightly ajar for about 1 hour. This prevents cracking as it cools down.

5. Chill in the Refrigerator: Once cooled to room temperature, move the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.

Step 4: Serving

1. Top with Whipped Cream: Before serving, top the cheesecake with freshly whipped cream if desired.

2. Dust with Matcha: Lightly dust the top of the cheesecake with some extra matcha powder for a beautiful and fragrant touch.

3. Slice and Enjoy: Slice into generous portions and enjoy the delightful flavors of your homemade Matcha Cheesecake!