Preheat oven to 325 degrees F

For the crust: Using a blender or food processor, blend cereal until it is finely ground. Transfer to a bowl and combine with cacao powder and coconut oil. Mix with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch pie pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate while preparing the filling.

For the filling: In the bowl of an electric mixer, beat the cream cheese and yogurt on low speed until creamy. Add eggs and egg whites one at a time and continue to beat until well-combined. Gradually add Truvia, peanut butter, protein powder and PB2 and beat until creamy, about 1-2 minutes.

Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it (to prevent the water from seeping into the pie pan). Place the pie pan in a large roasting pan. Pour hot water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake for 40-45 minutes. Let cool in the pan for 30 minutes. Chill in the refrigerator for at least 5 hours.

Add optional topping: melt 1 tbsp peanut butter in a small bowl in the microwave for 30 seconds. Using a spoon, lightly drizzle the top of the cheesecake with melted peanut butter. Top with dark chocolate shavings and mini peanut butter candies for extra decadence.