Crush pretzels finely using a food processor.

Combine crushed pretzels with sugar and melted butter.

Press the mixture into a buttered 9-inch pie dish.

Place the crust in the freezer.

In a mixing bowl, beat softened cream cheese with sweetened condensed milk until smooth.

Stir in tequila, triple sec, lime juice, lime zest, and food coloring (optional).

Fold half of the whipped topping into the cream cheese mixture.

Spoon the filling into the prepared pie shell.

Top with the remaining whipped topping.

Garnish with lime slices.

Refrigerate the cheesecake for at least 6 hours or overnight.

For serving from frozen, remove from freezer about 15 minutes prior.