Creamy Matcha Cookie Cake (Print Version)

# Ingredients:

01 - Around 16 to 18 Oreo cookies.
02 - 2 1/2 tablespoons of melted unsalted butter.
03 - 16 ounces of cream cheese at room temp.
04 - Half a cup of white sugar.
05 - 2 eggs that aren't cold anymore.
06 - 1 teaspoon of vanilla.
07 - 1 tablespoon matcha tea powder.
08 - 3/4 cup of heavy cream for whipping.
09 - 1 tablespoon of sugar for the whipped topping.

# Instructions:

01 - Preheat oven to 350°F and prepare a 6-7 inch springform pan with some parchment paper.
02 - Take out the Oreo filling, crush cookies, mix with butter, and press into the pan.
03 - Whip the cream cheese, sugar, and vanilla till creamy. Beat in eggs one by one.
04 - Slowly sift in matcha and stir till it's fully blended.
05 - Pour into the pan, cook for 25 mins, cover with foil, then bake for 10 more mins.
06 - Let it cool down fully, then pop it in the fridge.
07 - Whip cream with sugar till medium peaks form. Spread it over the chilled dessert.

# Notes:

01 - Stays fresh in the fridge for up to 3 days.
02 - You can skip the whipped cream topping if you want.
03 - Let ingredients warm up to room temp first.

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