Place the graham crackers in a food processor and run the processor until they’re finely ground. You should have 1 1/2 cups finely crushed graham cracker crumbs.

In a large bowl, stir together graham cracker crumbs, sugar and melted butter with a fork. Pat the mixture into the bottom and up the sides of a 9-inch pie plate. Freeze the pie crust for 30 minutes.

Heat the heavy cream in a medium microwave-safe bowl for 30 to 60 seconds until hot but not boiling. Pour the hot cream over the chocolate chips, let sit for 5 minutes. Stir with a spoon until the mixture is completely smooth. Pour the ganache evenly over the bottom of the pretzel crust. Place the pie in the freezer and chill for 10 minutes.

In the bowl of a stand mixer (or with a hand mixer), beat the heavy whipping cream with the whisk attachment on medium-high until thick. Add 2 tablespoons confectioner’s sugar and beat until stiff peaks form. Transfer the whipped cream into a separate bowl and place in the refrigerator until ready to use.

In the same mixing bowl, beat the cream cheese on low until smooth. Add the confectioner’s sugar, salted caramel sauce, and vanilla extract and beat until smooth. With a spatula, gently fold in the whipped cream until combined.

Remove the pie from the freezer and pour the filling into the crust. Use a spatula to spread into an even layer.

Chill the pie in the refrigerator for at least 5 hours or overnight.

When ready to serve, drizzle the pie with salted caramel sauce and melted chocolate. Top with chopped Heath bars. Cut into slices and serve.