Preheat oven to 350 degrees F.

Finely grind pretzels in a food processor until they form a fine powder.

Mix pretzel powder with melted butter and brown sugar.

Line a 9 x 13 inch pan with tin foil, ensuring the foil hangs off the sides.

Press the pretzel mixture firmly into the lined pan to form the crust.

Bake the crust in the preheated oven for 10 minutes.

Remove crust from the oven and let it cool.

Beat softened cream cheese and granulated sugar until creamy using a stand mixer.

Mix in lime juice, lime zest, tequila, and Grand Marnier until well combined.

Scrape down the sides and bottom of the bowl to ensure even mixing.

Beat in eggs one at a time, incorporating each egg fully before adding the next.

Pour the cheesecake filling on top of the cooled pretzel crust.

Bake in the preheated oven for about 30 minutes, or until the edges are lightly browned and the center has a slight jiggle.

Remove from the oven and let sit at room temperature for 30 minutes.

Place the cheesecake bars in the refrigerator for at least three hours before serving.

Blend fresh raspberries and granulated sugar in a food processor until very smooth.

Strain the raspberry mixture through a fine mesh strainer, using a spatula to press the mixture through, to create a raspberry sauce.

Pour raspberry sauce into a squeeze bottle.

Drizzle raspberry sauce over the cheesecake bars before serving.

Cut into squares and serve.