For the crust

1. Line and grease a 8″ springform cake pan
2. Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.

For the filling

1. Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
2. Soak gelatine powder in water and leave aside for about 5 minutes.
3. Mix green tea powder with 5 tbsp hot water. Set aside.
4. In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.
5. Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
6. Pour 3/4 cream cheese mixture into one bowl and 1/4 to another. Mix green tea mixture to 1/4 plain filling, mix well.
7. Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
8. To make swirls, gently run a chopstick in circular motion.
9. Chill cake in refrigerator for at least 4 hours or overnight.
10. For perfect slices, cut cheesecake with a hot knife.