Preheat oven to 350°F. Add pretzels and sugar to a food processor and grind into fine crumbs. Pour melted butter into the food processor, and pulse until the butter is well dispersed.

Place the crust into the oven to bake for 10 minutes. After 10 minutes, remove the crust and allow to cool to room temperature.

Turn the oven down to 325°F.

In a large mixing bowl, or stand mixer, add the soft cream cheese and beat on low until it looks soft and creamy – about 2 minutes. Add the sugar, vanilla and salt, and beat on low until very creamy – 3-4 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next, ensuring that you are also scraping at the bowl as necessary.

Add the heavy cream and sour cream, then beat on low until the cheesecake filling looks creamy, smooth, and uniform. Finally, add in cornstarch then beat on low one last time on low until the corn starch is well-combined.

Pour the filling over top of the cooled crust in the pan. Dot the top of the cheesecake batter with a few dollops of chocolate sunbutter, then use a skewer or knife to lightly swirl the sunbutter in.

Place into the oven to bake for 40 to 45 minutes. When the cheesecake is done it should still be a little jiggly in the centre.

When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and place onto the counter to cool to room temperature. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight.