1 (18 ounce) can sweetened condensed milk chocolate syrup
1 (3 ounce) package cream cheese, softened
4 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 (8 ounce) can vanilla yogurt
1 cup chopped pecans
In a large bowl, mix the chocolate syrup, cream cheese, eggs, sugar, vanilla extract and evaporated milk. Beat until smooth and pour into greased or parchment lined 11x7 inch baking dish. Cover halfway with the whipped cream and bake in preheated oven for 45 minutes or until set. Remove from oven, and remove plastic wrap. Cool pie, and chill overnight. Cool completely.
Using an electric pastry cutter, cut the pie into 1 inch squares. Place slices in greased 9 inch pie pan. Spread whipped topping over pie. Cover with plastic wrap, and refrigerate at least 2 hours before serving. Cover pie with plastic wrap, and refrigerate for at least 4 hours before serving.