Original Recipe @ http://hungrytohappy.com/

Ingredients:

For Crust

• 3/4 cup fine graham cracker crumbs
• 3/4 cup unsweetened coconut flakes (if using sweetened, minimize sugar to 1 tbspn)
• 3 tablespoons sugar
• 1/2 stick (1/4 cup) unsalted butter, melted

For Filling

• 2 (8 ounce) packages cream cheese at room temperature
• 1 cup sugar
• 1/2 cup sour cream
• 1/3 cup green tea syrup
• 3 teaspoons matcha green tea powder
• 1 teaspoon vanilla
• 2 1/2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs

For Topping

• sifted powdered sugar (optional)
• sifted green tea powder (optional)
• ripe raspberries

Preparation:

Make Crust

1. Preheat oven to 350°F and butter bottom and side of 9 to 9 1/2 inch springform pan (or mini cheesecake pan).
2. Stir together crumbs, coconut flakes, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack.

Make Filling

1. Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add green tea syrup, sour cream, and vanilla and beat until smooth. Mix in green tea powder and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated.
2. Pour filling into crust and set springform pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes (or 25-35 minutes in mini pan). Cool completely in springform pan on rack. (Cake will continue to set as it cools.)
3. Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate.
4. Garnish with powdered sugar and/or green tea powder and top with fresh raspberries. Serve with toasted coconut flakes, if desired.