A decadent smash of East meets West! It has the thick structure of a good ol NYC style cheesecake yet the fluffy, cotton candy like texture of Tokyo-style cheesecake. It uses real matcha (green tea powder, genuine Japanese matcha and green tea extracts are much drier than the green teas marketed to Americans) and a decadant shortbread crust. Chocolate, matcha, and shortbread are a match made in heaven! You can find matcha powder at most Asian grocery stores (including online if you don't have one near you)-- I used two little packets, they're about 5g/1 tsp each then upped it to 3 on the next try because I wanted a stronger flavor. It's awesome with some traditional milk tea! :) Some other notes about this recipe-- 1) I have to give credit where credit is due, the shortbread crust was taken from another recipe on here for matcha cheesecake by Japanese Delight. I loved it so much I decided to use it in my own recipes, although I prefer this filling instead. 2) I put down 30g cocoa powder as an average, as most drinking cocoa packets are 28-30g. I used one that was 31g. Anywhere near 30g will do just fine. 3) I used my regular NYC-style cheesecake recipe as the base but accidentally put in 4 eggs-- and I think that's why it's so fluffy! Now I do it on purpose. 4) IMPORTANT-- times listed work best for my Casa Ghetto convection oven. Most of the time when I bake using recipes on here, I have to adjust the time downward-- so I listed some approximations to cover real ovens. So please set your timer for shorter times first then let it bake more if it looks like it needs it; better to do that than end up with burnt food. 5) One small cup of Stoneyfield Farms organic French vanilla yogurt works best in the filling, and so does 1/2 cup plain yogurt with 1/2 cup sugarless green tea with a drop of vanilla extract. 6) Yields one 10" cheesecake, or two 8" cheesecakes. 8) Prep time does not include cooling time!