Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the pan with baking spray. Set aside.
To make the cookie crust, add the butter, sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until smooth and creamy.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
Add the eggs and beat together for 30 seconds, then add in the peanut butter and vanilla and mix to incorporate.
1 large egg, 1 egg yolk, ⅓ cup creamy peanut butter, 1 teaspoon pure vanilla extract
Add in the flour then salt, baking soda, and baking powder, and mix until well combined but not overmixed. Fold in the oats, mini m&m’s, and mini chocolate chips.
⅔ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon baking soda, ½ teaspoon baking powder, ¾ cup old-fashioned oats, ½ cup mini M&M's, ⅓ cup mini chocolate chips
Press ⅔ of the cookie dough into the bottom of the prepared springform pan. Make the rest of the cookie dough into cookies.
Place the pan into the preheated oven to bake for 20 minutes. To prevent the cookie base from browning too much, you may tent a piece of tin foil over the springform pan after 10 minutes of baking. Once baked, remove from the oven and let cool slightly while you make the cheesecake batter. The cookie dough will only be set but not baked through at this point.
Increase the oven temperature to 400°F.