# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Hojicha Mixture
05 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags
06 - ½ cup heavy cream
→ Cheesecake Filling
07 - 16 ounces cream cheese, softened
08 - ¾ cup granulated sugar
09 - 2 large eggs
10 - ½ cup sour cream
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour
# How to Make:
01 - Preheat oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
03 - Heat heavy cream in a small saucepan until just steaming. Add hojicha tea, cover, and steep for 10 minutes. Strain and cool to room temperature.
04 - Beat cream cheese in a large bowl until smooth. Add sugar and mix until combined. Beat in eggs one at a time, mixing well after each. Add sour cream, vanilla, and flour; mix until just combined.
05 - Divide about ⅓ cup of cheesecake batter into a separate bowl. Mix in the hojicha cream until well combined. Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of hojicha batter on top and use a skewer or knife to swirl gently for a marbled effect.
06 - Place the pan on a baking tray. Bake for 40–45 minutes, until the edges are set but the center is slightly jiggly.
07 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from oven, cool to room temperature, then refrigerate for at least 5 hours or overnight before serving.
