Green Tea And White Chocolate Cheesecake

For the crust, mix softened butter and crushed biscuits together and pat down on the bottom of baking paper lined baking tray (24 x 30cm tray).
Add more butter if the biscuit base is not firm enough or is still crumbly.
For filling, beat the cream cheese, egg, green tea powder, and lemon juice together in a metal bowl until light and creamy.
While mixer is still on, pour melted white chocolate into mixture being careful not to pour the chocolate directly on the whisk attachment to avoid splatter.
Taste mixture, if it is not sweet enough, add caster sugar or more melted white chocolate if desired and beat mixture until well combined.
Spread mixture over biscuit base using a spoon first to dollop the mixture onto the base evenly spread apart. This will ensure your base doesn't crumble and move while you spread. Then use a spatula to smooth out the top of the cream cheese filling. Don't worry if it doesn't look pretty, it will be covered!
Bake for 15-20 minutes at 160u0b0C.
Remove cheesecake from the oven and let it cool for about 5 minutes.
In a separate bowl, mix the sour cream and 1/4 cup of caster sugar (to taste) together.
Pour sour cream mixture over cooled cheesecake.
Bake again for another 10 minutes at 160u0b0C.
Remove cheesecake from the oven and let it cool before putting it in the refrigerator. Let it chill for at least 8 hours.
Add fruit toppings of your choice and drizzle white chocolate on top of fruit if desired.