Instructions

1. Preheat the oven to 350°F. Combine the crushed pretzels, graham cracker crumbs, brown sugar, melted butter, and kosher salt until the mixture resembles wet sand. Press firmly into the bottom of a 6-inch springform pan. Bake for 8 to 10 minutes, then cool completely.
2. Beat the cream cheese until smooth and creamy. Add the granulated sugar and kosher salt and mix until light. Add the eggs one at a time on low speed, mixing just until incorporated. Add the heavy cream and vanilla extract and mix until smooth, scraping the bowl as needed. Do not overmix.
3. Pour the filling over the cooled crust. Wrap the pan in foil and place it in a water bath. Bake at 325°F to 350°F, depending on your oven, for about 75 to 90 minutes until the edges are set and the center is still slightly wobbly.
4. Turn off the oven and crack the door open for 30 minutes. Remove the cheesecake and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
5. Once fully chilled and unmolded, place the cheesecake in the freezer for 20 to 30 minutes so the surface is very cold before adding the chocolate.

6. 

   | Fully chilled cheesecake before adding the chocolate shell

7. Gently melt both chocolates together using a double boiler or the microwave in short bursts. Stir in the refined coconut oil until the mixture is smooth and fluid.
8. Place the cheesecake on a rack with a tray underneath. Pour the chocolate into the center and gently spread it outward, stopping just before the edge. Let gravity create natural drips down the sides. Let it set at room temperature for 10 minutes, then refrigerate until firm.

9. 

   | Pouring melted chocolate to create a snappy drip shell

10. Top with fresh strawberries, chocolate-dipped strawberries, and chocolate-dipped pretzels just before serving. Slice with a hot knife, wiping it clean between cuts.

11. 

    | Slice showing pretzel graham crust and vanilla filling