Preheat the oven to 325 degrees.

Combine the graham cracker crumbs, sugar, butter, and salt in a food processor and process until a mixture forms.

Press the graham cracker mixture into the bottom of a 9 inch springform pan. Bake for 10 minutes then remove from oven.

Meanwhile, place the cream cheese, sugar, and eggs in a large bowl. Use a hand mixer on medium speed and beat until smooth.

Remove 1 cup of batter from the bowl and place in a medium size bowl.

In the large bowl add the key lime zest, key lime juice, and tequil and mix well. Pour over top of the graham cracker crust.

Add the blood orange zest, blood orange juice, and orange liquor to the medium bowl with the small amount of cheesecake batter. Mix well.

Drop the blood orange cheesecake by tablespoon on top of the lime cheesecake.

Use a butter knife and swirl the batters together.

Place a large, shallow pan of water in the bottom of your oven and then put the cheesecake on the top rack.

Bake for 50-55 minutes or until the center looks set.

Remove from oven and sprinkle with sea salt. Allow to cool completely (about 2 hours).

Once cool refrigerate until ready to serve or for at least 2 hours.

Cut and serve.