In a mixing bowl, add softened cream cheese, black sesame paste, and 3 Tbsp sugar. Beat on medium speed for 2-3 minutes until fluffy and the sugar has dissolved.

Scoop filling into 24 2 Tsp portions onto a large plate or small baking sheet that will fit in your freezer. The portions don't need to look nice, they can be shaped when they have chilled and are no longer sticky. Place the portioned filling in the freezer for 30 minutes.

Take out the chilled filling and shape into rough balls. Return to the freezer.

Preheat the oven to 350°F and line two large baking sheets.

In a large bowl, add softened butter and 1 1/2 cups sugar. Beat on medium-high until light and fluffy. Add eggs and beat to combine. Add matcha and beat to combine.

In a medium bowl, add flour, baking soda, cream of tartar, and salt. Whisk until dry ingredients are evenly distributed.

Add dry ingredients to wet ingredients, one third at a time and beating just until the dry ingredients are incorporated.

In a small dish, add about a tablespoon of black sesame seeds.

Remove cheesecake filling balls from the freezer. Scoop a 2-Tbsp sized ball of dough and flatten slightly in the palm of your hand. Place a cheesecake ball in the center and close the cookie dough around the cheesecake, rolling back into a ball shape. Optionally, dip into the dish of black sesame seeds and place onto a baking sheet with the sesame seed side up. Repeat, placing cookies about 3 inches apart on the baking sheet.

Bake cookies for 12-13 minutes, until slightly golden. Cool cookies on the pan for 15 minutes then transfer to a cooling rack to cool completely before serving. Store in an air-tight container at room temperature and enjoy within 3-4 days.