Put cheese cloth or coffee filter in a colander and put 100ml of yogurt into it. Let the yogurt drain for about 6 hours.
Preheat oven to 170C (340F). Place parchment paper in a 7 inch × 8 inch square pan. Crush crackers in a plastic bag. Put crushed crackers and melted butter in a bowl, and mix it. Put it into a square pan then press with your hand.
Put softened cream cheese in a blender or food processor and turn on! Add drained yogurt, sugar and heavy cream and mix. Add eggs one at a time.
Add corn starch and green tea and blend!
Strain the mixture through a strainer and pour it into the pan. Bake in a water bath for 35 min to 40 minutes. Cool to room temperature and refrigerate at least 3 hours.
Cut cheese cake into 14 to 16 pieces.
Wrapping tips: wrap a cheese cake bar with wax paper. twist both ends of the paper.