Crust:
1/3 Cup + 1/4 Cup crushed graham crackers (use your hands or a food processor)
1/3 stick of butter, melted

Stir crust ingredients together and press into the bottom and up the sides of two greased mini spring form pans (3-4" diameter). Square the corner well by pressing a measuring cup into the corner all around the crust. Set aside.

Cheesecake Ingredients
1 8-oz package cream cheese, room temperature
1/3 cup sugar
1 egg
1/4 tsp vanilla
1 Tbsp flour

Blend together with an electric mixer until fluffy and well incorporated. Reserve about 1/4 Cup of the mixture into a small bowl, and 2 Tbsp of the mixture into another small bowl. Pour the remaining batter into the forms. Add 1/4 tsp of green tea powder (matcha ??) to the 1/4 C batter. Mix well. Add dollops of this batter to your poured cake, dollop the remaining 2 Tbsp of plain batter on top of that, and swirl, marbelize, and decorate as you like with a fork, knife, chopstick, or whatever. Gently tap out air and level the cheesecakes.

Bake in preheated 350? oven for 20-22 minutes or just until the cake rises to a small rounded dome. If there is a dimple in the middle, it's not yet done. If it's starting to crack, take it out. Cool thoroughly on a rack before unlatching the form, and then chill uncovered in the fridge or freezer depending on how firm you like it. Once fully chilled, store it in an airtight container (if there's anything left!).


To give you an idea of how small the cake is, the plate this wedge is on is actually a dipping-sauce bowl, and the wooden pick (kuromoji) is as long as a toothpick.