Margarita Cheesecake

1. Preheat oven to 375ºF. Pulse pretzels in a food processor until they become fine crumbs. Add 1/3 cup sugar, melted butter, and salt and pulse until smooth. Press into the bottom and slightly up the sides of a 9″ springform pan. Bake crust for 5-7 minutes, until slightly golden.
2. Make the filling. Place cream cheese into the bowl of a stand mixer fitted with the whisk attachment and whip until light and fluffy, about 2 minutes. Mix in 1/2 cup sugar, 3 tablespoons tequila, 4 tablespoons triple sec, and the zest and juice of 2 limes; beat until smooth. Add eggs one at a time, beating to combine after each addition.
3. Pour into the cooled crust (filling will come up higher than the crust). Bake until set and slightly firm to the touch, about 25 minutes. Rotate halfway through baking.
4. Remove from the oven and let cool. Prepare the topping. Whip all ingredients together: sour cream, remaining 1/2 cup sugar, 1 teaspoon tequila, 1 teaspoon triple sec, and the juice of half a lime. Adjust to taste.
5. Spread the topping over the cooled cheesecake, wrap tightly and refrigerate for at least 4 hours, preferably up to 12 hours (it takes a while for the topping to set). If you can’t wait, it won’t be ruined. Thank goodness!

Garnish with slices from the remaining 1/2 lime.