Preheat oven to 350 degrees. Line a 13x9" pan with parchment paper and lightly grease.

In a medium bowl, combine all layers for the crust and press into the pan lined with parchment paper.

In another bowl, beat cream cheese and vanilla extract until smooth. (Make sure cream cheese is room temperature so no clumps remain.) Add in 3 eggs and melted butter until combined. Then sift in powdered sugar and matcha powder. Pour on top of crust.

Bake 40-45 minutes. It should be set on the edges but slightly jiggly in the center. Do not overbake. The bars will stiffen a bit as they cool, and they're supposed to be a bit gooey. I let my bars chill on the counter for 30 minutes, and then in the fridge for an hour, before attempting to cut them.

For white chocolate drizzle, combine ingredients in microwave-safe bowl, and heat in 30 second increments at reduced power until chips are dissolved and mixture is smooth. Drizzle over bars. Let bars cool completely before cutting.