Slice the block of cream cheese in half horizontally so you have two large, thin, rectangular layers. Set one onto a serving dish with edges, spread evenly with the wasabi, then put the other layer on top.
Pour the soy sauce over the cream cheese until there is a small puddle of soy sauce surrounding the cream cheese.
Cover the top and sides of the cream cheese with as many sesame seeds possible. Don’t worry if some end up floating in the soy sauce! Serve with plain rice crackers.