Preheat oven to 375°F (190°C) with rack in center.

Butter a 9 1/2 inch springform pan; set aside.

In a food processor, pulse salted pretzels to fine crumbs.

Add 1/3 cup sugar and 4 tablespoons melted unsalted butter to the pretzel crumbs.

Process until combined.

Press the mixture evenly into the bottom and slightly up the sides (about 1 inch) of the prepared springform pan.

Place the springform pan on a baking sheet.

Bake the crust until light golden brown, about 5 to 7 minutes.

Remove from the oven and set aside to cool.

Reduce oven temperature to 325°F (160°C).

Prepare the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat 3 (8 ounce) packages of cream cheese until light and fluffy.

Scrape down the sides of the bowl to eliminate any lumps, about 1 minute.

Add 1 cup sour cream, 3/4 cup sugar, 2 tablespoons Grand Marnier (or triple sec), 1 tablespoon tequila, and 1 tablespoon grated lime zest to the cream cheese mixture.

Beat until smooth and well combined.

Add 4 large eggs, one at a time, beating to combine after each addition.

Pour the cream cheese filling into the cooled pretzel crust.

Line the outside of the springform pan with aluminum foil to prevent water from seeping in.

Place the foil-lined pan in a roasting pan.

Pour hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).

Bake in the preheated oven until the cheesecake is set and slightly firm to the touch, about 1 hour.

Remove the cheesecake from the water bath.

Let cool on a wire rack until it reaches room temperature.

Refrigerate the cheesecake until thoroughly chilled, about 4 hours.

Run a hot knife around the edge of the pan to release the cheesecake.