Green Tea Cheesecake

Crust:

• 12 Chocolate sandwich cookies, crushed.
• 4 Tbsp. Butter or margarine, melted.

Combine above ingredients and press onto the bottom of 8x8 pan. Chill in the refrigerator while preparing the next layer.

Cheesecake layer:

• 2 (8 oz.) packages Cream Cheese, soften
• 1 can (14 oz.) sweetened condensed milk
• 1/4 cup green tea, chilled
• 2 eggs
• 1 egg white

In a medium bowl, beat cream cheese with an electric mixture until light and fluffy. Gradually beat in condensed milk. Add green tea and mix well. Add eggs and eggs white, beat on low until just combined. Pour over the cookie crust.

Preheat oven to 300 degrees F. Bake with water bath (place a pan of water on the lower shelf below the cheesecake pan) for 45-50 minutes. Cool while making the topping.

Topping:

• 1 package of unflavored gelatin
• 1 cup white chocolate chips
• 1 1/2 cup heavy cream

In a small saucepan. sprinkle gelatin over 1/2 cup cold heavy cream. Set for few minutes until bloom. Heat gelatin mix to boil until gelatin melted. Remove from the heat. Place white chocolate chips in a medium bowl. Pour hot gelatin mixture over the white chocolate chips. Stir until chips melted.
Whisk remain 1 cup heavy cream with an electric mixer on high until soft peak form. Fold into chocolate mixture 1/3 at a time until smooth. Spoon over the cheesecake. Refrigerator at least 2-3 hours.