Preheat oven to 375°F and spray an 8x8 inch pan with cooking spray.

In a large bowl, combine the brown sugar, flour, oatmeal, baking soda and salt until well mixed. Add the coconut oil and use your hands to combine, until the mixture forms crumbs.

Press 1 1/2 cups of the mixture firmly into the bottom of the prepared pan and bake for 5 minutes, just until lightly golden brown. Lower the heat to 350°F.

In a large bowl, beat together the cream cheese and sugar until light and fluffy. Add in the vanilla, Greek yogurt and egg white and beat until just combined, being careful not to over beat. Stir in the peanut butter chips.

Pour the cheesecake filling onto the crust and spread out evenly. Top with remaining crumbs, and additional peanut butter chips if desired, pressing them into the cheesecake lightly.

Bake until the top is golden brown and the sides have slightly risen, leaving the center of the cheesecake feeling a little bit jiggly, about 22-23 minutes. Let cool on the counter for 1 hour and then refrigerate for 4 hours to overnight, to set.

Cut into squares, drizzle with peanut butter and devour!