Finely crush the pretzels using a blender or food processor.

Add melted butter and 1 tablespoon sugar to the crushed pretzels.

Press the mixture onto the bottom and sides of a 9-inch springform pan lightly sprayed with cooking spray.

Bake the crust at 325°F (163°C) until light brown, about 6-8 minutes.

Set the crust aside to cool.

Lightly beat softened cream cheese until fluffy.

Mix in cornstarch, lemon extract, and 1/2 cup sugar.

Beat in the eggs one at a time, mixing well after each addition.

Mix in tequila, lime zest, and vanilla.

Pour the cheesecake batter onto the pretzel crust.

Bake at 325°F (163°C) until the center is almost set, about 30 minutes.

Cool the cheesecake at room temperature for 30 minutes.

Increase oven temperature to 425°F (220°C).

In a small bowl, mix sour cream, 1/4 cup sugar, 1 teaspoon lime zest, and lime juice.

Carefully spread the sour cream mixture over the surface of the cooled cheesecake.

Bake at 425°F (220°C) for 10-15 minutes, or until the sour cream layer is set.

Cool at room temperature before refrigerating for at least an hour.

Serve cold.