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2.5 hours

2/3	cup heavy cream
450 gr	of cream cheese, room temperature
1	cup powdered sugar, sifted
½	teaspoon vanilla extract
1½	tablespoon high-quality matcha powder*
1	gluten-free chocolate crust**
Optional: black sesame icing for decoration

Method

Step 1
First prepare the crust. Line an 8x8 baking pan with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment (or a food processor or large bowl with a hand mixer), sift together the almond flour, baking cocoa, oat flour, sugar, and salt. Add the butter cubes and vanilla extract.
Step 3
With the mixer on medium-low, beat until the dough begins to clump and the butter has been completely combined, about 3-5 minutes. At first it will be very crumbly, but eventually it will clump together when pinched with your fingers. If using the food processor, pulse until the dough begins to clump together.
Step 4
Press the dough into the bottom of the prepare pan. Prick the bottom all over with a fork and chill for 15 minutes.
Step 5
Meanwhile, preheat the oven to 190°C
Step 6
Bake the crust middle rack for 16 minutes, or until it looks firm, but does not yet smell burnt or look too dark. Remove from the oven and while the crust is still hot, use a cup to press down the crust to help hold it together as it cools. Let cool completely before filling (If you're impatient like I am, place it on a cooling rack in the fridge while you prepare the filling).