1
: Preheat oven to 350° F (180° C). Grease a 10” (4 L) tube pan.
2
: Filling: Beat cream cheese with an electric mixer at medium speed until fluffy, about 1 minute. Gradually beat in sweetened condensed milk until smooth. Add yogurt, eggs and vanilla extract. Beat well. Stir in ¾ cup (175 mL) chocolate chips. Reserve.
3
: Batter: Beat, eggs, sugar and vanilla in separate large mixing bowl at medium speed using an electric mixer. Add oil and yogurt. Add next 4 ingredients. Mix until well combined. Carefully stir in boiling water. Add chocolate chips and mix.
4
: Pour into prepared pan. Spoon cheesecake batter on top. Sprinkle with remaining ¾ cup (175 mL) chocolate chips.
5
: Bake in preheated oven for 60 minutes, or until a toothpick inserted into cake comes out clean. Cool on wire rack. Wrap well with plastic wrap and chill 4 hours or overnight in refrigerator.