Easy Chocolate Peanut Butter Cheesecake
For the crust
For the topping
Whipped Cream
For the crust:
  1. Mix crushed pretzels and sugar together. Then, add butter. Stir until moistened.
  2. Press into 9 inch pie pan and bake at 350 degrees Fahrenheit for 10 minutes.
  3. Let crust cool. Once cooled, freeze for one hour.
For the filling
  1. Blend first three ingredients together until smooth and creamy.
  2. Add remaining ingredients and continue to blend for one minute.
  3. Carefully pour filling into frozen pretzel crust.
  4. Refrigerate for three hours.
For the topping
  1. Melt chocolate chips and oil in small sauce pan over low heat stirring continuously. If chocolate becomes less smooth, add more oil. Do not add milk.
  2. Once chocolate is melted and is at pouring consistency, pour carefully over filling. Then gently smooth top evenly with a butter knife.
For the whipped cream
  1. Beat whipping cream and powdered sugar until soft peaks form.
  2. Add vanilla and beat an additional 30 seconds.
  3. When pie is ready to serve, top each slice with whipped cream.