• Preheat the oven to 325°F/162°C. If needed, crush your graham crackers in a food processor or in a plastic bag with a rolling pin.

Graham Cracker Crust

• Prepare the graham cracker crust by mixing the crumbs, coconut sugar, and coconut oil together in a large bowl.
  2 ¼ cup graham cracker crumbs, ¼ cup sugar, ⅝ cup coconut oil
• Pour the crust into a 9 inch springform pan and press firmly into the bottom and sides of the pan. Set aside.

Matcha Cheesecake

• In a large bowl with an electric hand mixer, beat the cream cheese on high until smooth and creamy. Scrape the sides of the bowl and beat in the matcha.
  24 oz full fat cream cheese, 2 tablespoon matcha powder
• Add Greek yogurt, honey, and vanilla extract. Mix until well combined, pausing to scrape the sides of the bowl if needed.
  1 cup plain Greek yogurt, ⅔ cup honey, 2 teaspoon vanilla extract
• Crack the eggs into a seperate small bowl and whisk them until lightly scrambled. With the electric mixer on low, gradually add the eggs to the cheesecake batter until just combined.
  4 eggs
• Use rubber spatula to fold the ingredients in a figure 8 motion, removing air bubbles. Firmly tap the bowl on the counter a couple times to pop air bubbles. Pour the filling on top of the crust. Wrap the bottom of the pan with aluminum foil to protect against leaks. Pop any remaining air bubbles on top with a toothpick.
• Bake at 325°F for about 1 hour. Don't open the oven while the cheesecake bakes. The cheesecake is done when the edges are slightly puffed and golden brown. The center will be jiggly like Jell-O.
• Remove the cheesecake from the oven and place on top of it. Turn off the oven and let the cheesecake cool on top of it for 15 minutes. Then, gently run a knife around the inside of the pan to release the crust.
• Let the cheesecake cool on top of the oven for 1-2 hours or until it reaches room temperature. Then, cover the top with plastic wrap and let it cool in the refrigerator overnight or for at least 6 hours.
• When you're ready to serve, release the springform pan and transfer the cheesecake to a cake stand. Pipe with buttercream and any other decorations. Slice and enjoy!