Place the Oreo cookies into a food processor or blender and whizz until you get fine crumbs.

In a medium heatproof bowl, melt the butter in a microwave. Stir the crushed cookies into the melted butter until combined.

Press the cookie mix into a lined tin (see tips), using the back of a spoon or measuring cup to help firmly press down. Put this in the freezer while making the cheesecake filling.

In a bowl, beat the cream cheese and vanilla until smooth and fluffy, then sieve in the icing sugar and matcha powder, beating until combined.

Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.

Gently fold the whipped cream into the cream cheese mix until smooth, being careful not to overmix.

Spread the filling evenly over the chilled base, then cover the tin with cling film and refrigerate for at least 3hrs or overnight until set. Dust with matcha powder and enjoy!