Heatoven to 350°F (180°C). Grease and flour a 12-cup (3 L) fluted tube pan.
Prepare Cream Cheese Filling; set aside.
Beat butter and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, beating well. Pour into prepared pan. Spoon cream cheese filling over cake batter.
Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Cream Cheese Glaze; spread over top of cake, allowing glaze to run down sides. Garnish with reserved baking chips.
Cream Cheese Filling: Remove 1/3 cup (75 mL) baking chips; set aside. Beat cream cheese, sugar, egg, vanilla and salt in small bowl until smooth and creamy. Stir in baking chips.
Cream Cheese Glaze: Beat cream cheese, powdered sugar, milk and vanilla in small bowl until smooth.