Directions

1. Combine pretzel crumbs with melted butter and press into a 9-inch pie pan. Freeze for 10 minutes to firm.

2. In a large bowl, whip heavy cream until soft peaks form. Add powdered sugar. Whip until stiff peaks. Transfer to a new bowl and reserve.

3. In a different bowl, combine chocolate and softened cream cheese. Using a mixer, cream together until smooth and add granulated sugar. Beat until smooth.

4. Gently fold the whipped cream into the tahini mixture, until incorporated.

5. Pour the filling into the pretzel crust, cover with plastic wrap, and chill for at least 4 hours or overnight.

6. Drizzle additional chocolate tahini for a silky-smooth garnish.