Combine the crushed pretzels with the sugar and melted butter.

Press into the bottom of a 9 inch spring form pan.

Place in the refrigerator until ready to fill.

Chill a bowl and the wire whisk attachment for a stand mixer (or the beaters for a hand mixer) in the freezer for 30 minutes.

Place the strawberries in a food processor or a blender and puree.

Strain the strawberries through a wire sieve.

Discard the seeds and remaining pulp.

Set the remaining pureed mixture aside.

Place the cream cheese in a large bowl.

Mix until creamed and uniformly soft.

Stir in all but 2 tablespoons of the powdered sugar and 1/4 cup of the strawberry puree.

In the chilled bowl, combine 2 tablespoons of the powdered sugar with the cold cream.

Mix on low speed until the mixture begins to thicken.

Add the vanilla and increase the speed and continue mixing until stiff peaks are formed.

Fold 3/4 of the whipped cream mixture into the cream cheese mixture until thoroughly combined and smooth.

Take the crust out of the refrigerator and pour the filling in and smooth out.

Top with the remaining whipped cream and smooth out.

Place the cheesecake in the refrigerator and chill for 2 - 3 hours.

Unclasp the sides of the pan, remove the cheesecake, slice and serve.