Preheat your oven to 350°F (175°C). In a medium bowl, mix the crushed pretzels, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.

Reduce the oven temperature to 325°F (160°C).

In a large mixing bowl, beat the softened cream cheese and 1 1/4 cups sugar with an electric mixer on medium speed until smooth and creamy.

Mix in the sour cream, vanilla extract, and flour until just combined, scraping down the sides of the bowl.

Add the eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix, as this can cause cracks.

Pour half of the cheesecake batter over the cooled crust. Drizzle about 1/4 cup of the salted caramel sauce over the batter.

Pour the remaining batter carefully over the caramel layer. Drizzle the remaining 1/4 cup of caramel on top.

Use a butter knife to gently swirl the top caramel into the batter to create a marbled effect.

Bake for 60-70 minutes. The center should still have a slight jiggle when you gently shake the pan.

Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool inside the oven for 1 hour.

Remove from the oven and run a knife around the edge to loosen it from the pan. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.