In the mixing bowl of a stand mixer, place the softened cream cheese, and the sugar.
Blend on low until the cream cheese begins to soften, and blends smoothly with the sugar. Scrape down the side of the mixing bowl, and blend again, on medium-high, until smooth and creamy.
Add the Greek Yogurt, and Vanilla, and blend smooth. Add the peanut butter, and powdered sugar and blend on low until mixed.
Scrape down the sides of the mixing bowl, and blend on high until the mixture is smooth and creamy. Remove the mixing bowl from the mixer, and gently fold in the mini chocolate chips.
Remove the Pan from the Freezer, and pour the Peanut Butter Cheesecake into the Spring-form pan.
Smooth the top of the cheesecake with the back of a spoon, or spatula, and place the pan back in the freezer, overnight, to allow the cheesecake time to set.