• Preheat oven to 350 degrees

pretzel crust layer

• In a food processor add pretzels, pulse a few times to break up the pretzels. Add in brown sugar and melted butter, pulse until crust ingredients are combined. About 30 seconds.

  ** If you don’t have a food processor a heavy-duty zip loc plastic bag and a rolling pin works as well.
• Pour pretzel crust in to a 9×13 inch baking pan, press into the bottom, bake at 350 degrees for 10 minutes. Remove from oven and set aside.

cheesecake layer

• In a large mixing bowl beat cream cheese and sweetened condensed milk until fluffy. Add eggs one at a time, scraping bowl after each. Add in vanilla, and continue to beat until smooth and silky and there are not any lumps. You can also use a hand mixer or a stand mixer for this step.
• Pour cheesecake filling over pretzel crust, tap pan on counter to remove any air bubbles and to insure filling is evenly distributed over crust. Bake cheesecake in a water bath. See tip below.
Place pan with pretzel crust and unbaked cheesecake layer in it into a larger pan (like a roasting pan) and pour hot water in to larger pan until water comes about halfway up around smaller pan. Place in preheated 325 degree oven for 40 minutes. Remove and allow to cool in water bath. When completely cooled place in refrigerator for 30 minutes.
• Place pretzel crust with cheesecake layer in preheated 325 degree oven for 40 minutes. Cheesecake should be firm. It may a a slight jiggle in the middle. It will continue to bake as it cools and firm up. Remove and allow to cool in water bath. When completely cooled place in refrigerator for 30 minutes.

strawberry layer

• Place 1 cup water and 1 cup of sugar in a saucepan over medium high heat bring to a boil whisking continuously.
• Mix 3 tablespoons of cornstarch with the 1/2 cup of cold water, whisk the cornstarch mixture into the boiling sugar water. Continue to stir until mixture becomes clear and thick, like pudding. Add package of strawberry jello and cook for a minute longer. Remove from heat and allow to cool. When gelatin has cooled fold in fresh sliced strawberries.
• Spoon strawberry topping evenly over cooled cheesecake layer. Cover with plastic wrap and refrigerate for at least one hour before serving.
This dessert can be made up to two days in advance of serving. Just be sure it has a tight layer of plastic wrap or a lid on the dish.