• Line the bottom of an 8" springform pan with parchment paper. Lightly spray the sides of the pan with nonstick spray.
• Wrap the pan with several layers of heavy duty aluminum foil, then tie a slow-cooker oven liner around it (recommended) to keep water leaking into the pan from the water bath.
• Arrange your oven rack to the lower position. Preheat your oven to 325°F and start boiling water for the water bath.

Make the Graham Cracker Crust:

• In a food processor mix 1 and ½ cups of graham cracker crumbs with the brown sugar. Add the melted butter and pulse until the mixture is well combined and clumps together easily. It should have a texture similar to wet sand.
• Spread the crust mixture out in the prepared springform pan. Use the bottom of a glass or measuring cup to pack it tightly and evenly into the bottom and slightly up the sides of the pan. Prebake the crust for 10 minutes while you make the filling.

Cheesecake Filling:

• In a large bowl, use an electric mixer to beat the softened cream cheese until smooth with no lumps. Wipe any lumps off of the mixer and sides of the bowl. Add the granulated sugar and cornstarch and mix until well combined.
• Mix in the room temperature sour cream, heavy cream, fresh-squeezed lemon juice, vanilla extract, matcha powder, and salt. Wipe the sides of the bowl with a rubber spatula. Make sure the filling is completely smooth and there aren't any lumps at this point.
• Switch to a whisk and mix in the room temperature eggs, one at a time, until just combined after each. Don't overmix.
• Pour the cheesecake batter into the pan over the prebaked crust. Tap the pan on your counter a few times to get rid of any trapped air bubbles.

Bake:

• Place a large roasting pan on the rack in your oven. Add about an inch of boiling water to the pan, then gently place the cheesecake inside the pan.
• Bake the cheesecake for 1 hour. Gently shake the pan to check on it, if it looks set around the edges and there's a 2-3" wobbly center, then it's done. If it looks really wobbly all over, keep baking and check again in 5-minute intervals. Mine needed 1 hour + 10 minutes total, but the time can vary. When in doubt, it's better to slightly under-bake the cheesecake than it is to over-bake it.
• When the cheesecake looks done, turn the oven off and leave the cheesecake inside with the door open for 1 hour. It will continue to bake and set as it cools in the oven.
• Remove the cheesecake from the oven and the water bath and let it cool completely at room temperature. About 1-3 hours, it shouldn't feel warm at all when you put it in the fridge. Refrigerate overnight, uncovered and still in the springform pan.

Matcha White Chocolate Glaze:

• Add the white chocolate and heavy cream to a glass measuring cup and microwave in 30-second intervals, stirring between, until melted. Stir in the matcha powder and pour the glaze over the cooled cheesecake. Use an offset spatula to spread the glaze evenly over the top of the cheesecake.
• When ready to serve, use a large, sharp knife to slice the cheesecake. Wipe the knife clean between each slice.