1. Preheat your oven to 350°F. In a mixing bowl, combine the pretzel crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9×9-inch baking pan to form an even layer. Bake for 10 minutes, then remove from the oven and let cool.

2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined. Next, add the sour cream and vanilla extract, and continue to mix until the filling is smooth and silky.

3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.

4. Pour the cheesecake filling over the cooled pretzel crust, spreading it evenly with a spatula. Smooth the top and refrigerate the cheesecake for at least 4 hours, or until it’s set.

5. Once the cheesecake is set, remove it from the refrigerator. Drizzle the salted caramel sauce generously over the top, allowing it to flow down the sides for a beautiful presentation.

6. Using a sharp knife, cut the Salted Caramel Pretzel Cheesecake Squares into individual portions. Before serving, sprinkle each square with a pinch of flaky sea salt to enhance the sweet and salty flavors.