Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.

In a mixing bowl, combine crushed pretzels and melted butter until well-coated. Press mixture into the bottom of the prepared pan.

Bake for 10 minutes until the crust is golden brown. Remove from oven and cool completely.

In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth. Gradually pour in the heavy cream and add vanilla extract, mixing until fully incorporated.

Spoon the cheesecake filling onto the cooled pretzel crust, spreading it evenly.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Drizzle caramel sauce over the set cheesecake bars and sprinkle sea salt before slicing into twelve bars.