For the crust:

1. In a food processor, combine the Pocky and pretzels. Pulse until the mixture is a very fine grain. You don’t want to pulse so long that it turns to a paste, but just long enough that the mixture resembles a coarse powder.
2. Remove to a small mixing bowl and stir in the melted butter. Give this a mix so everything gets coated in the butter. Now press the crust into the bottom of your pan(s).
3. For the type of pan I used, I found that using the bottom of a (clean) spice jar made it easier to really press the crust in to the bottom, since my hand couldn’t quite fit as easily as if I were using a pie pan.
4. Once you’ve pressed your crust in place, pop this in the refrigerator while you make the batter.

For the filling:

1. With an electric mixer or in a stand mixer, blend together the softened cream cheese, sugar, and vanilla extract. You’re looking to really incorporate the sugar throughout so that your final cheesecake texture isn’t overly grainy.
2. Beat for a couple minutes, then turn off your blender and rub a small amount of the mixture between your fingers. Does the sugar feel like it’s incorporating? It won’t completely disappear, but you shouldn’t feel large chunks of stuck-together sugar. If you do, scrape down the bowl and blend for another few minutes.
3. Next, in a clean bowl, or you may have to remove the cream cheese mix and clean out your stand mixer bowl, add the heavy whipping cream and the matcha green tea powder.
4. Be sure to sift the powder before adding to help eliminate clumps. Beat on high until medium soft peaks begin to form with a soft whipped cream mixture. Once you have that, fold the two mixtures together. A rubber spatula works best here.
5. Now add the batter to each crust, or to the pie pan, whichever you are using. Cover and chill for at least 2 hours or overnight.
6. Once chilled, top with whipped cream or decorate to your heart’s desire before serving.

Source: A Beautiful Mess