Preheat the oven to 300 F (150 C)

Grease mini muffin molds or use silicone ones, line an 8″ (20 cm) square mold with parchment paper if you choose to make squares.

Grind the pretzels in a food processor into very fine crumbs (like breadcrumbs).
You get about 1 and 1/4 cups (310 ml) of crumbs.
Mix well with the melted butter.
Press the crumbs into the bottom of each mold.
Bake for 6 to 8 minutes in the center of the preheated oven or until firm.

Whip the cream cheese.
Add the eggs one at a time, whipping until the mixture is smooth.
Incorporate the flour, pepper, and sour cream with the whisk.
Divide this mixture into 2 bowls.

Stir the smoked salmon topping ingredients in one bowl and the olive and sun-dried tomato topping ingredients in the other.
Mix well.
Spoon about 1 tablespoon of the mixture onto each cake base.
Bake in the oven for 15 to 20 minutes or until the topping is set.
Let cool on a rack at room temperature, then cover and refrigerate for at least 2 hours and up to 24 hours.
Unmold and serve.