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16 servings, 1 slice (144 g) each
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To make candied pretzels, cook 2 Tbsp. each brown sugar and dark corn syrup, and 1 Tbsp. butter in medium skillet on medium heat until butter is melted and mixture is heated through, stirring frequently. Add 2 cups small pretzel twists; cook and stir 5 to 7 min. or until sugar syrup darkens in colour and begins to bubble. Spread pretzels onto parchment-covered baking sheet. Melt 1/4 cup chocolate chips as directed on package; drizzle over pretzels. Let stand until chocolate is firm.
If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon whipped cream into plastic bag. Cut small piece off one bottom corner of bag; use to pipe whipped cream onto cheesecake as directed.
Prepare as directed, omitting the liqueur.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.