Preheat your oven to 160°C (325°F). Grease a 9-inch springform pan.

Mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, matcha powder, and vanilla extract, mixing until well blended.

Add eggs one at a time, mixing on low speed until just incorporated. Do not overmix.

Pour the filling over the crust. Place the pan in a larger baking dish and pour hot water into the dish, creating a water bath.

Bake for 55-60 minutes until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

Refrigerate for at least 4 hours or overnight before slicing and serving.