Crush all ingredients in a mini food processor until they look like wet sand. Or, place pretzels in a sandwich bag, crush with a rolling pin, and mix with other ingredients in a small bowl.
Press into the bottom and up the sides of a greased 10" deep dish pie pan.
Bake for 10 minutes.
Put all ingredients into a mixing bowl and beat with a hand mixer (or in the bowl of a stand mixer) for three minutes.
Pour into pre-baked pretzel crust.
Cheesecake Topping, Final Assembly, and Baking Instructions
Beat all ingredients in a small mixing bowl until smooth.
Pour over brownie batter.
Use a knife or a bench scraper to draw lines or swirls into the cheesecake layer. As you dig deeper into the batter, some of the chocolate will be unearthed creating a marble effect on the top of the pie.
Bake for 60 minutes until the pie is set. A toothpick inserted into the center of the pie will come out with just a few crumbs on it.
Turn off oven and prop the door open slightly, leaving the pie in the oven to slowly cool. This prevents cracking.
After an hour, remove from the oven and cool to room temperature before slicing.