Preheat your oven to 325°F.

Line the bottom of a 9-inch springform pan with parchment paper.

In a small bowl, mix Oreo cookie crumbs with melted butter until moist. Press firmly into the bottom of the prepared springform pan to create a solid crust.

In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes.

Add eggs one at a time, mixing until blended after each addition.

Pour in melted white chocolate and vanilla extract, mixing until fully combined.

In a separate bowl, mix 1 1/2 cups of the cream cheese batter with matcha powder.

Pour the remaining cheesecake batter into the pan over the crust. Dollop the matcha mixture on top and use a knife to create swirls.

Place a roasting pan filled with hot water on the bottom shelf of the oven. Bake for about 30 minutes, or until just set but still slightly jiggly in the center.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional 30 minutes.

Run a thin knife around the edge of the pan to loosen the cheesecake. Allow it to cool completely on the counter before chilling in the refrigerator for at least four hours (overnight is best).

Gently slice using a hot, dry knife for clean cuts and dust with additional matcha powder before serving.