For the crust:
Preheat oven to 350 F.

Grease the bottom and sides of a 4 ½ inch springform pan. If desired, line the bottom with parchment paper and grease.

Combine the cookie crumbs and melted butter, pat into prepared pan. I used the bottom of a glass to smash it down. Bake 7-1o minutes at 375F.

For the cheesecake:
Reduce oven to 300F.

Beat cream cheese and sugar until creamy. Then mix in yogurt, flour, and vanilla. Beat in egg to combine. Set aside.

Melt the peanut butter chips in a bowl in the microwave, in 3o-second intervals until melted, stirring in between. Set aside. Repeat for the dark chocolate and white chocolate, melting each kind in its own bowl.

Divide the cream cheese mixture evenly among all three bowls of melted chips.

Pour the peanut butter chip and cream cheese mixture into the crust. Using a rubber spatula, smooth out the layer, making it as even as possible. Top that layer with the dark chocolate mixture, then follow with the white chocolate mixture, spreading and smoothing each layer before adding the next.

Bake 35-45 minutes, until top is golden, edges are set and center moves slightly. Remove to wire rack to cool 10 minutes. Run a sharp knife around edge of pan, allow to set for 1 hour. Remove from springform pan to serving dish.

Measure out the chips for drizzling, each kind into its own snack-sized Ziploc bag. Seal the bags and microwave 20-30 seconds, and massage bag to ensure all chips are melted. Once melted, snip a small hole in the corner of one bag and drizzle over cheesecake. Repeat for the remaining two bags of melted chips. Refrigerate till serving.