Matcha Cheesecake recipe | No bake

How to make the most elegant cheesecake ever, the matcha cheesecake.
Ingredients for a 16 cm mold size:
Base:
170 gr digestives biscuits
70 g melted unsalted butter
Filling matcha cheesecake:
400 cream cheese
400 g heavy cream
15 g gelatin
100 g white chocolate
6 g matcha powder
30 g sugar
Topping:
100 g white chocolate
100 g heavy cream
2.5 g gelatin
2 g matcha powder
Instruction:
1- In a food processor blitz the digestive biscuits until broken down into fine crumbs.
Transfer the crumbs to a mixing bowl and pour in the melted butter and stir. Put in the refrigerator until we make the cheesecake filling.
2- Put the gelatin in water to melt (10 minutes). Drain and put in a little pan with some heavy cream and make it melt on a medium heat. Let it slightly cool down before using in the cheesecake feeling.
3- In to a large mixing bowl add the cream cheese, sugar, matcha powder, white chocolate previously melted and whisk.
Then add the heavy cream, and the gelatine previously melted and beat with an electric whisk until well combined and thick.
4- Layer the mixture on top of your biscuit base. Smooth the top with an spatula/or the back of a tablespoon and then bang it once or twice down on the benchtop to get rid of any air bubbles.
5 - Put in the fridge to set for a 2 hours while we prepare the topping.
6 - Melt the chocolate in the microwave about 10 seconds on medium heat. Add the heavy cream, the matcha powder and the gelatin previously melted in water and drained well.
Pour the mixture on top of the cheesecake.
7- Put in the fridge to set for a minimum of 6 hours or preferably overnight
Enjoy and thank you for watching!