Put digestive biscuits in a large plastic bag, crush them with a rolling pin until very fine crumbs form.

Pour crumbs into a medium bowl. Add butter, and stir until well combined.

Press the crumb mixture into a 20cm spring-form pan, spreading it 1.5 to 2 inches up the side; press flat. Chill crust in the freezer for at least 10 minutes.

Melt Dr. Oetker Nona White Cooking Chocolate in a bowl with microwave oven or double-boil. Stir in matcha powder until matcha powder dissolved.

Gently pour in cooking cream into the matcha mixture and stir well.

Pour the matcha mixture into the crust and keep in the refrigerator for 1 hour or until set before serving.