-
1
Preheat oven to 375 with rack in center.
-
2
Make the crust: Butter a 9 1/2 inch springform pan; set aside.
-
3
In a food processor, pulse pretzels to fine crumbs.
-
4
Add sugar and butter; process until combined.
-
5
Press evenly into bottom and slightly up sides (about 1 inch) of the springform pan.
-
6
Place on a baking sheet.
-
7
Bake until light golden brown, 5 to 7 minutes.
-
8
Set aside to cool.
-
9
Reduce oven to 325.
-
10
Prepare filling: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, scraping down sides of bowl to eliminate any lumps, about 1 minute.
-
11
Add sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth.
-
12
Add eggs, one at a time, beating to combine after each addition.
-
13
Pour into cooled crust (filling will come up higher than crust.)
-
14
Line outside of pan with aluminum foil (to prevent water from seeping in).
-
15
Place in a roasting pan.
-
16
Pour hot water to come halfway up sides of springform pan.
-
17
Bake until set and slightly firm to the touch, about 1 hour.
-
18
Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours.
-
19
Run a hot knife around edge of pan to release.
