Grease a square pan, then line with parchment paper. Set aside.
In a food processor, add the graham crackers and pulse until a fine crumble forms. Add the melted butter and cookie butter and continue to pulse until thoroughly combined and the mixture holds together.
Dump the mixture into the square pan and press down with the back of a spoon to distribute it evenly and create a smooth surface.
In a small pot over low heat, combine the chocolate chips and cookie butter, stirring constantly until completely melted. Pour over the crust and smooth with a spatula.
Melt the white chocolate in a small pot over low heat, then drop small amounts over the chocolate layer. Use the tip of a spoon to stir it around the chocolate layer to create a fun pattern. Place in the fridge for 2 hours, or until firm and set.