Preheat the oven to 350°F. In a medium sized mixing bowl combine pretzels and brown sugar. Add in the butter and mix until well coated and the texture is like wet sand.

Transfer the mixture to a 9” pie plate. Press evenly into the bottom and up the sides of the pie plate.

Place the crust into the preheated oven on the center rack. Bake for 10 minutes, until set. Once baked, remove from the oven and set aside.

In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and powdered sugar. Mix on low speed until the powdered sugar is incorporated, then turn up to medium-high speed and beat until fluffy.

Add in lime juice, strawberry extract, vanilla and salt. Mix until combined.

Remove the bowl from the stand mixer and add in the Cool Whip. Fold in using a rubber spatula. Set aside and make the topping.

Add water to a small saucepan. Bring to a boil over medium-high heat. Add sugar and cornstarch and whisk until dissolved. Remove from the heat and whisk in the jello until dissolved. Set aside to cool down.

Add the filling to the cooled crust and smooth out.

Cut the stems off of the strawberries and line them on top of the cheesecake.

Once the jello topping mixture is cooled, but not congealed, pour over the top of strawberries.

Loosely cover with plastic wrap and place into the fridge to chill for as least 4 hours before serving.