For the crust:

Add the digestive biscuits and sugar to a food processor and blitz till the mixture resembles fine sand. Add the melted butter and mix evenly.
Take a 6” inch springform pan and cover the base of the pan with a double layer of aluminium wrap.
Press down the mixture at the base, bake for 10 minutes.

For the filling:

Cream the cheese and sugar together with the help of a hand-held mixer or a whisk. Once smooth, add the eggs, vanilla, curd, cornflour and matcha powder. Combine well (there should be no lumps).
Pour the filling on top of the crust and place it in the oven. Pour hot water into the tray that has the baking pan.
Bake for 45 to 50 minutes until the centre of the cake seems set when you touch it.
Remove the pan from the oven and cool at room temperature before refrigerating it for a minimum of 6 hours or overnight.
Use a clean sharp knife to loosen the chilled cake from the springform pan.

For the topping:

In a saucepan; put the raspberries and sugar, bring to a simmer on low heat. Once the raspberries are mushy, remove from heat, let it cool.
Pour on top of the cheese cake, and decorate with some fresh raspberries.