Combine crushed Oreo cookies, melted butter, and a pinch of salt in a bowl. Press the mixture into the bottom of a springform pan to form the crust.

In a separate bowl, whip 1 cup of whipping cream until soft peaks form.

In another bowl, beat the softened cream cheese, Greek yogurt, 1/2 cup powdered sugar, matcha powder, and vanilla extract until smooth and well combined.

Gently fold the whipped cream into the matcha cream cheese mixture until fully incorporated.

Pour the matcha filling onto the prepared Oreo crust.

Smooth the top and refrigerate for at least 4 hours (or until set).

Before serving, whip the remaining 1 cup of whipping cream and sweeten with 1 tablespoon of powdered sugar. Top the cheesecake with the whipped cream.