Preheat the oven to 325 degrees Fahrenheit. Line the bottom of a nine-inch springform pan with Gefen Parchment Paper, allowing the parchment to hang over the edge before closing the ring.

Combine crushed graham crackers with melted butter and three tablespoons pretzel cream. Press the crumb mixture into the bottom of the prepared pan. Refrigerate for 10 minutes.

Remove from the refrigerator and pour the dulce de leche into the crust, spreading to the edges. Wrap the springform pan in a layer of heavy-duty foil so the foil comes higher than the sides of the pan. Set aside.

Beat the cream cheese, sour cream and sugar only until no lumps are visible. Add the eggs one at a time; mix until incorporated, stopping the mixer to scrape down the sides of the bowl, if necessary. Add the pretzel cream and mix for one minute longer. Pour batter over the caramel.

Place springform into a roaster pan and fill the roaster halfway with water. Bake for 50 to 55 minutes, then turn off the oven and allow the cake to rest 45 minutes longer.

Remove the cake from the roaster and run a spatula or knife around the inside edge of the springform. Chill thoroughly for five to six hours. Do not attempt to remove the cake from the pan before it is completely cooled.

When the cheesecake is chilled, run a knife around the edge once again and open the buckle.

Gently lift the ring off the cake. Use the overhanging parchment paper to move the cheesecake to a platter.

Garnish with piped Dulce de Leche and pretzel twists.