Layered green tea and black sesame cheesecake

Ingredient	Method
Base: 7 inch cake pan 100g ground crackers 40g butter, melted 3 tablespoons whole black sesame	Place the cracker crumbs in a medium bowl. Slowly pour the melted butter over the crumbs, stirring with a fork. Add whole black sesame seeds and mix.
filling: 250g cream cheese, at room temperature 70g sugar 120g sour cream 3 eggs (1L+2M) 1 teaspoon vanilla 1 tablespoon matcha green tea powder 2 tablespoon ground black sesame seeds 2 tablespoon whole black sesame seeds	1. In the bowl of an electric mixer, beat the softened cream cheese until smooth. Beat in sugar. Add sour cream and beat. Beat in the eggs one at a time. Try not to over-beat. 2. Divide the filling into two bowls. Combine the green tea powder and a little of the filling from one bowl and mix until smooth. Return the green tea mixture to one bowl of filling and mix to combine evenly. 3. To the other bowl of filling, add 2 tbsp whole black sesame seeds and 2 tbsp ground black sesame seeds and combine thoroughly. 4. Pour the green tea filling into the chilled crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 50 minutes (170C), until the center will be a little wobbly.
Glaze 230ml water 2 tbsp warm water + 1tsp gelatine 1 1/2 tbsp dark brown sugar 1 tsp green tea powder 1/2 tsp agar-agar powder 2 tbsp honey	Soak gelatine powder with 2 tbsp water, set aside. Pour 2tbsp honey into jug, attached with a strainer on top and set aside. Cook 230ml water (low heat) until boiled and add brown sugar until disolved. Add green tea powder and mix well. Add Agar-agar powder and stir well. Remove from heat and add soaked gelatine until dissolved. Pour the jelly into honey and stir well. Leave to cool down completely and pour to the cheese cake filling. Chill in the refrigerator until ready to serve.