Detail steps : • Add 25g butter into 60g crumbled biscuits and mix well. • Then pour into 6-inch Mold, press flat, send to the refrigerator for use. • After 200g cream cheese has softened at room temperature, add 25g sugar and stir well. Add 150g yogurt and continue stirring. • Add 8g gelatine into 30g hot milk and stir well. Pour into the cheese and stir continuously. • Then add 120g light cream, stir well and divide into 2 portions. • Pour half into a 6-inch Mold and refrigerate for 15 minutes to set. • Mix 20g hot milk with 5g matcha powder, then pour into the other half of the mousse and stir well. • Pour the matcha cheese into moulds, refrigerate for about 3hours to set. • Remove the Mold and sprinkle with matcha powder for decoration.