Active Time: 25 min
Total Time: 2 hr 10 min (includes chilling time)
1. Preheat oven to 350 degrees. Spray a 9-inch springform cake pan with nonstick spray.
2. In a medium bowl, stir cocoa mix into yogurt until smooth. In a large bowl, combine cream cheese, sugar, and vanilla extract. Beat until smooth with an electric mixer set to medium speed, 1 to 2 minutes. Continue to beat the mixture while gradually adding cocoa-yogurt mixture, egg whites, and flour. Beat until thoroughly mixed, about 2 minutes.
3. Fold in chopped peanut butter chips. Evenly pour mixture into the cake pan. Bake until firm, 40 to 45 minutes. Sprinkle with chopped candies. Let cool completely. Refrigerate until chilled, at least 1 hour. Release spring form, slice, and enjoy!