Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper (create an overhang for easy removal).
Mix pretzel crumbs, 1/4 cup sugar, and 3/4 cup melted butter in a bowl. Press the mixture firmly into the pan.
Bake for 10 minutes and let cool.
Lower oven temperature to 325°F (160°C). Beat cream cheese and 1/2 cup sugar until smooth. Add sour cream and non-alcoholic vanilla essence, mixing until just combined. Add eggs one at a time on low speed.
Pour the cheesecake mixture over the cooled crust. Bake for 30–35 minutes until the edges are set and the center remains slightly jiggly. Turn off the oven and leave the door slightly ajar for 30 minutes to prevent cracking.
Cool at room temperature, then refrigerate for at least 4 hours or overnight. Lift the cheesecake using the parchment overhang, spread caramel sauce, whip cream and powdered sugar until stiff peaks form, and pipe rosettes. Top with mini pretzels and sea salt.
Slice into squares using a warm, clean knife for clean presentation.