Preheat oven to 375 degrees F.

Pulse pretzels in a food processor to make 1 1/4 cups of crumbs.

Add sugar to the pretzel crumbs and pulse to combine.

Add melted butter and mix well.

Transfer the mixture to a 9-inch springform pan, pressing onto the bottom and slightly up the sides to form the crust.

Bake the pretzel crust until set, about 6 minutes.

Remove the crust from the oven and let it cool completely on a wire rack.

In a small saucepan, combine the unflavored gelatin powder and sugar.

Add water, stir, and cook over medium heat until the gelatin dissolves completely, approximately 3 minutes.

Remove the gelatin mixture from the heat and let it cool slightly.

In a large bowl, beat the cream cheese until smooth and creamy.

Add the sour cream, lime juice, tequila, Grand Marnier (or triple sec), lime zest, and salt to the cream cheese mixture and beat until well combined.

Add the cooled dissolved gelatin mixture to the cream cheese mixture and mix thoroughly until smooth.

Pour the cheesecake filling into the prepared pretzel crust.

Chill the cheesecake in the refrigerator until very firm, about 3 to 4 hours.

To serve, remove the outer ring from the springform pan.

Decorate the center of the cheesecake with lime zest strips and the outer edge with a border of lime slices dipped in sugar.

Cut the cheesecake with a thin, sharp knife dipped in hot water for clean slices, and serve immediately.