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1
Heat oven to 325°F. Grease or spray 13x9-inch (3-quart) pan or baking dish. Press dough evenly in bottom. Bake 12 minutes.
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2
Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating and scraping between additions. Add heavy cream and yogurt; beat until just combined. Pour over cookie dough.
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3
Bake 40 to 45 minutes or until set around edges and only slightly jiggly in center when shaken. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 20 minutes longer. Remove from oven; cool at room temperature 20 minutes. Refrigerate 1 to 2 hours or until completely cooled. Drizzle with chocolate syrup. Cut into 5 by 4 rows. Cover and refrigerate leftovers.
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