Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Stir together graham cracker crumbs, crushed pretzels, sugar, salt, and melted butter. Press into the bottom of a 9 or 10 inch pie plate.
3. Bake for 8 minutes. Remove from oven and let cool.
4. In a medium saucepan, combine butter, brown sugar, and half and half. Bring to a boil over medium-high heat, stirring constantly. Lower heat to medium and cook for 7-8 minutes until mixture thickens. Stir in salt one minute before finished cooking. Make sure to whisk occasionally to prevent scorching. Remove from heat and cool slightly.
5. While caramel is cooling, prepare cheesecake. In the bowl of a stand mixer, beat together cream cheese and sugar until creamy. Add in eggs and vanilla extract and beat until mixture is smooth.
6. Spread all but 1/4 cup of caramel over the top of cooled crust. Spread cream cheese mixture over top. Even top with a spatula.
7. Bake for 30 minutes or until center is set. Transfer to wire rack and bring to room temperature. Move cheesecake to refrigerator and refrigerate for at least 4 hours before serving.
8. Drizzle with remaining caramel right before serving.