Strawberry Pretzel Cheesecake Dessert

Prepare the Pretzel Crust:
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix until the pretzel crumbs are evenly coated with butter and sugar.
- Press the pretzel mixture firmly into the bottom of a 9-inch square baking dish or a similar-sized baking pan. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the plain Greek yogurt, powdered sugar, and vanilla extract, and continue to beat until well combined and fluffy.
- Gently fold in 1 cup of sliced strawberries into the cream cheese mixture. Spread the cheesecake filling evenly over the cooled pretzel crust.
Prepare the Strawberry Topping:
- In a saucepan, combine 2 cups of sliced strawberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften, about 5-7 minutes.
- Remove the strawberry topping from heat and let it cool slightly. Spoon the strawberry topping over the cheesecake layer, spreading it evenly.
Chill and Serve:
- Refrigerate the dessert for at least 2 hours or until set. For best results, chill overnight to allow the flavors to meld together.
- Once chilled, cut into squares or desired portions and serve. Garnish with additional sliced strawberries if desired.