Preheat your oven to 350 degrees and lightly grease the bottom and sides of a 9-inch springform pan.

Pour 4 cups of pretzels into a large ziplock bag and use a rolling pin to smash into crumbs.

In a medium-sized saucepan, melt the 10 tablespoons of butter over low heat. Add ¼ cup of sugar and cook for 30 seconds until sugar dissolves. Remove from heat and add crushed pretzels, combine well and press into the springform pan.

Bake crust for 12 minutes, then remove from the oven and allow to cool.

Reset your oven to 500 degrees.

Place the cream cheese in a large bowl and beat on high for about 30 seconds until soft and creamy.

Gradually add the sugar, flour, and vanilla and beat for another 1-2 minutes. Slowly add the eggs, beating until just incorporated.

Add the heavy cream and beat on low for a few seconds until just combined.

Pour the cheesecake mixture into the cooled crust. Bake at 500 degrees for 15 minutes, then reduce the oven to 200 degrees and bake for an additional hour.

Turn off the oven, open the door slightly, and allow the cake to cool in the oven for an additional 30 minutes before removing.

Chill in the refrigerator for 6-24 hours.

Combine strawberries, sugar, and vanilla in a small saucepan over medium heat and cook for 15 minutes.

Once the sauce has thickened, remove from heat and allow to cool completely.

Drizzle strawberry mixture over the cheesecake before serving.