Preheat your oven to 400°F and line an 8-inch springform pan with parchment paper.
Add the chopped chocolate to a bowl. Heat the heavy cream until it’s boiling, then pour it over the chocolate. Let it sit for 10 minutes to melt, then stir to form a ganache. Set aside.
In a separate bowl, beat the cream cheese until smooth. Sift in the dry ingredients and mix until well combined.
Add the soy yogurt and beat until creamy.
Gradually add the chocolate ganache to the mixture in three stages, folding it in with a spatula each time.
Pour the mixture into the prepared pan and bake for 25 minutes, or until the top is browned and the center is still slightly jiggly.
Place the cheesecake directly into the fridge and let it set overnight.