Make the base: mix the melted butter, crushed cookies, and matcha, then press into the bottom of an 8-inch springform pan. Chill in the fridge while you make the filling.
Make the filling: beat the cream cheese with an electric mixer until smooth. Add the matcha and sugar and combine.
Add the whipping cream, lemon juice, and vanilla and mix until smooth.
Mix the gelatin and cold water in a small bowl and microwave 30 seconds. Add to the filling and beat until fully combined.
Pour the filling into the pan and return to the fridge to chill until set, about 3 hours.
Run a sharp knife around the edges, release the sides of the springform pan, and slide off the cake.
Dust the entire surface with matcha through a mesh sieve. Enjoy!
