No Bake Fathers Day Dessert for 12

Instructions:

1. Combine the crushed pretzels, graham cracker crumbs, and brown sugar in a bowl. Pour in the melted butter and stir until the mixture resembles wet sand.
2. Firmly press the mixture into the bottom of a 9-inch springform pan using the bottom of a measuring cup. Place the pan in the freezer for 10 minutes.
3. In a large bowl, beat the softened cream cheese and peanut butter together until completely smooth. Mix in powdered sugar and vanilla extract on low speed until integrated.
4. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form, then gently fold the whipped cream into the peanut butter mixture using a spatula.
5. Spread the peanut butter mousse evenly over the chilled crust.
6. Place chocolate chips in a microwave-safe bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate and let sit for 5 minutes.
7. Stir the chocolate mixture gently from the center outward until smooth and glossy. Stir in room temperature butter if desired, then pour and spread over the mousse layer.
8. Refrigerate the cake for 4 hours to allow the layers to set completely before slicing.