1. Prepare the required ingredients, first pour the crushed Oreos into a container.

2. Pour in the melted butter.

3. Stir well with a spoon so that the cookies and butter are well blended.

4. Take a 6-inch cake mold, pour the Oreo crumbs that are well blended with the butter into the mold, flatten and compact it with a spoon, and then put it into the refrigerator to chill.

5. Pour the cream cheese into a bowl, add granulated sugar and beat until smooth.

6. Add 8g of matcha powder to 30g of hot water and beat well.

7. Pour into the cream cheese and stir until smooth.

8. Make the cheese paste and matcha fully integrated.

9.30g of milk, add the softened custard slices, stir until completely dissolved, then pour into the cream cheese paste.

10. Pour the light cream into a container and whip it until it reaches 6 points, just before the lines appear.

11. Pour into the cream cheese batter.

12. Stir quickly to combine.

13. Take out the chilled 6-inch cake mold and pour the cake batter into the mold.

14. Shake gently on the table a few times to shake out the air bubbles, and place in the refrigerator overnight.

15. Use a hair dryer to gently blow on the outer layer of the mold to release the cake, and sprinkle a few decorative sugar beads on the surface of the cake to complete the matcha cheesecake.