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1. Preheat oven to 350u00b0F.
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2. For the crust, stir together graham cracker crumbs, crushed pretzels, sugar, salt, and melted butter. Press into the bottom of a 9- or 10-inch pie plate.
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3. Bake for 8 minutes. Remove from oven and let cool.
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4. For the caramel, 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.
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5. While caramel is cooling, prepare cheesecake filling. In the bowl of a stand mixture, beat together cream cheese and sugar until creamy. Add in eggs and vanilla extract and beat until mixture is smooth.
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6. Spread all but 1/4 cup of caramel over the top of cooled crust. Spread cream cheese mixture over top. Even the top with a spatula.
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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.
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8. Drizzle with remaining caramel right before serving. (You may need to heat the caramel in the microwave for 8-10 seconds to soften it.)
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9. Store leftovers in the refrigerator.
