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Peanut Butter Cheesecake with Pretzel Crust


2 cups (about 7 ounces) crushed pretzels
3/4 cup unsalted butter, melted
1/4 cup packed light brown sugar
32 ounces cream cheese, softened
3/4 cup packed dark brown sugar
3/4 cup sour cream
2 teaspoons vanilla extract
4 large eggs
1 cup smooth peanut butter
2 ounces bittersweet chocolate
1 & 1/2 tablespoons unsalted butter
1 to 2 tablespoons toffee bits



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