Preheat the oven to 375 degrees.

Place the pretzels, graham crackers, and sugar in a food processor and process until
they are finely chopped.  Add in the butter and zest and process until
combined.

Press the pretzel mixture into the bottom of a 9 x 13 baking dish.  Bake for 8-10 minutes then cool on a wire rack. 

Reduce oven temperature to 325 degrees.

Meanwhile, place the cream cheese in a large bowl and beat with an electric mixer until light and fluffy.  Mix in the sour cream, sugar, Triple Sec, tequila, and lime juice.  Beat until smooth.  Add in the lime zest and then the eggs, one at a time, until completely mixed.

Pour the cheesecake batter onto the slightly warm pretzel crust. Bake for 30-40 minutes or until the sides of the cheesecake begin to brown and the top is slightly firm to touch.

Remove from oven and cool on a wire rack for 30 minutes.  Then refrigerate for at least 4 hours.

Cut into 24 squares and enjoy.   Store in the refrigerator for up to 5 days.