For the crust, combine pretzel crumbs and melted butter. Press firmly into the bottom of a 9″ Springform pan lined with parchment or wax paper for easy removal.
In a medium bowl, combine chocolate and ½ cup cream. Melt in the microwave in 15-20 second intervals, stirring well each time. Be careful not to overcook! Set aside to cool slightly.
In a large bowl, beat cream cheese until smooth. Add sugar, peanut butter, and vanilla until smooth and fluffy, about 2-3 minutes on high speed. Add melted chocolate and beat until combined.
In a separate bowl, beat remaining 1 cup cream on high to stiff peaks. Add to cream cheese mixture and fold in with a spatula or beat in on low speed.
Spread cream cheese mixture into the prepared crust and refrigerate at least 8 hours or overnight.
To garnish, melt 2 tablespoons chocolate with 1 tablespoon cream in the microwave on high in 15-20 second intervals, stirring each time. Let cool to room temperature, then drizzle over the cheesecake.
Sprinkle with chopped peanuts and pretzels as desired.
Store leftovers in the refrigerator for 5-7 days or in the freezer for 2-3 months. Thaw in the fridge before serving or leave partially frozen for a cool summer treat!