Prepare the Pretzel Crust:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix crushed pretzels, melted vegan butter, and sugar until well combined.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
4. Bake the crust for 8-10 minutes, then let it cool completely.

Make the Cheesecake Filling:

1. In a large mixing bowl, beat the vegan cream cheese until smooth and creamy.
2. Gradually add sugar, cornstarch, vanilla extract, coconut cream, and lemon juice, mixing until fully incorporated.
3. Pour the filling over the cooled crust, smoothing the top with a spatula.
4. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.

Cool the Cheesecake:

1. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
2. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Make the Salted Caramel Sauce:

1. In a medium saucepan, heat sugar over medium heat, stirring frequently until it melts into an amber-colored liquid.
2. Remove from heat and carefully stir in vegan butter, followed by coconut cream. Be cautious as the mixture will bubble vigorously.
3. Stir until smooth, then mix in sea salt. Allow the caramel sauce to cool slightly.

Assemble the Cheesecake:

1. Remove the cheesecake from the springform pan and place it on a serving plate.
2. Drizzle the salted caramel sauce generously over the top.
3. Garnish with crushed pretzels or a sprinkle of sea salt for extra flavor and texture.