Place shortbread cookies in the bowl of a food processor, and whirl until they turn into fine crumbs of equal size. In a medium bowl, combine the cookie crumbs and butter, stirring until well combined. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate until the filling is ready.
In a large bowl, using an electric hand held mixer or an electric stand mixer, mix the softened cream cheese, powdered sugar, vanilla, and salt until smooth, about 2-3 minutes. Add the sour cream and cream, and continue to mix until the mixture is thickened about, 4-5 minutes. Add the blue matcha powder and gently mix in.
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