Preheat your oven to 320°F (160°C).

In a large mixing bowl, beat the softened cream cheese with an electric mixer until silky smooth, about 2–3 minutes.

Gradually add the granulated sugar and mix on low speed for 1–2 minutes until fully integrated and smooth.

Add the sour cream and milk, blending until fully combined, about 1 minute.

Sift in the matcha green tea powder and mix on low speed until evenly distributed.

Crack in the eggs one at a time, mixing well after each addition, about 1 minute per egg.

Gently fold in the vanilla extract and all-purpose flour until just combined.

Pour the cheesecake batter into a greased 8-inch cake pan and smooth the surface evenly.

Bake for about 60 minutes until the edges are set and the center has a slight jiggle.

Let the cheesecake cool at room temperature for about 30 minutes.

Cover the cake pan with plastic wrap and chill in the refrigerator for at least 3 hours or overnight.