1. Line a baking sheet with parchment paper and set it aside for the cheesecake balls.

2. In a mixing bowl beat the softened cream cheese until completely smooth, then add the powdered sugar, sour cream, vanilla extract, and fine sea salt and mix until thick and creamy.

3. Scoop the cheesecake mixture into tablespoon sized portions, roll each portion into a smooth ball, and arrange the balls on the prepared baking sheet.

4. Chill the cheesecake balls in the refrigerator for at least 1 hour or in the freezer for 20 to 30 minutes, until very firm and easy to handle.

5. Place the salted pretzels in a bag and crush them into fine crumbs with a rolling pin, then stir the crumbs in a bowl with the melted unsalted butter, packed brown sugar, and about half of the thick caramel sauce until the mixture clumps together.

6. Working with a few at a time, press and roll the chilled cheesecake balls in the pretzel caramel mixture until each ball is completely coated, then return them to the parchment lined tray.

7. Melt the chopped white chocolate with the coconut oil in short bursts in the microwave, stirring until smooth, and gently warm the remaining caramel sauce until it is pourable.

8. Drizzle the coated cheesecake balls with the remaining caramel sauce and the melted white chocolate, then immediately sprinkle flaky sea salt over the top.

9. Chill the finished cheesecake balls until the drizzles are set, then transfer them to an airtight container and keep them refrigerated until serving.