Matcha and White Chocolate Mousse Cheesecake Bars

Ingredients:

• 1 1/2 cups (190g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) melted unsalted butter
• 16 ounces (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon matcha powder
• 8 ounces (225g) white chocolate chips

Instructions:

Preheat and Prepare the Crust

1. Preheat your oven to 350°F (180°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the prepared baking dish.
3. Bake the crust in the preheated oven for 10-12 minutes or until it's lightly browned. Allow it to cool completely.

Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and continue beating until well combined.
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. Stir in the matcha powder to distribute evenly.

Assemble and Bake the Cheesecake Bars

1. Pour the cheesecake filling over the cooled crust.
2. Bake the cheesecake bars in the preheated oven for 25-30 minutes or until the edges are set, but the center is still slightly jiggly.
3. Allow the cheesecake to cool completely in the pan.

Make and Chill the White Chocolate Mousse

1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the white chocolate chips.
2. Once melted, remove from heat and stir in heavy cream until stiff peaks form.
3. Spread the mousse evenly over the cooled cheesecake.

Chill and Serve

1. Refrigerate the assembled cheesecake bars for at least 4 hours or overnight to allow the flavors to meld together.
2. Cut into squares and serve chilled.

Note: This recipe combines elements from "Matcha layer cake" (number 47), "White chocolate brownies" (number 38), and "Cheesecake" (number 9).