Preheat oven to 400°F/204°C.
Prepare a 4" round cake pan (or spring form pan) by placing parchment paper to line it. You may need to crinkle the parchment (this is OK -- the more rustic, the better) and make sure it overhangs about 2" from the pan.
In a stand mixer fitted with a paddle attachment, whip together the cream cheese and sugar until light and fluffy. Scrape the sides of the bowl with a spatula.
Add in the beaten egg, salt, and vanilla extract.
Pour in the heavy cream.
Scrape the sides of the mixing bowl with a spatula and continue to whip until smooth and incorporated.
Sift in the flour over top of the batter and mix with a spatula until the batter is smooth.
Divide the batter into half (approximately 200g). Sift matcha powder over top of the batter. Mix until all the matcha is incorporated.
If you want to make 3 layers like I did, divide the plain portion into another half (100g). Sift hojicha powder over top of that portion, mix into the batter, and leave the remainder plain.
You can divide the layers into 3 equal portions, but I wanted the base matcha to be thicker.
Transfer each bowl of batter into the prepared pan. (You can choose whichever flavour to layer first).
Bake for about 23-25 minutes at 400°F/204°C and then turn it to broil @ 500°F/260°C for 3-5 mins, until the top is browned. Watch the cheesecake carefully as it can burn very quickly.
Remove from the oven (the cake should still be slightly jiggly in the centre). Let cool. (The cake will deflate -- this is normal).
Cut into slices and serve at room temperature. Or, place into the fridge once cooled and serve chilled (tastes even better).