Position rack in center of oven and preheat to 350°F. Spray 9-inch springform pan with 2 3/4-inch-high sides with cooking spray. Whisk together pretzel (or graham cracker) crumbs, sugar and butter in a medium bowl until blended. Press crumbs evenly into the bottom of prepared springform pan. Bake for 6 minutes, then remove.

Meanwhile, in the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually mix in the sour cream until smooth. Add in the sugar, and beat until well combined. Add in the eggs one at a time, beating well after each addition. Beat in the lime juice, tequila and Grand Marnier until just combined. Pour the filling over the cooked crust.

To minimize cracking, place a shallow pan (I used an oven-proof 9×13-inch pan) half full of hot water on the bottom rack of the oven during baking. Bake for 50-55 minutes or until the center is set. Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand 30 minutes. Remove from the oven and transfer to a wire rack. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.

Whisk sour cream, lime juice, lime peel and sugar in small bowl to blend. Spread evenly over the cooled cheesecake. Arrange sliced strawberries and a slice of lime on the topping for garnish.