Beat cream cheese at medium speed with an electric mixer until smooth. Add sugar; mix well. Add yogurt, vanilla, cinnamon, and flour. Mix until incorporated.
Next, add the eggs and yolks; mix well.
Pour half of the cheesecake filling into the springform pan, smoothing out with a spoon if necessary. Cut the tip off the piping bag and pipe a swirl of cinnamon filling over the cheesecake. (Use about half of the filling.) Sprinkle with cinnamon chips.
Spoon the remaining cheesecake over the filling and cinnamon chips. Pipe another large swirl of cinnamon filling over the top.
Lightly tap the springform pan against the counter to release any air bubbles.
Bake for 1 hour. Turn off oven, crack the oven door, and let the cheesecake sit for 30 minutes. Remove cheesecake from oven and run a knife around the inside of the pan. Let cheesecake cool completely. Cover and chill for 6 hours or overnight.