– 3 cups small pretzels for the crunchy, salty crust base

– 4 tablespoons brown sugar to sweeten and help bind the crust

– ½ cup unsalted butter, melted binds the pretzel crust to hold its shape

– 8 ounces cream cheese, softened adds creamy richness to the cheesecake layer

– 1 tablespoon lemon juice brightens the cheesecake filling with a fresh tang

– 1 teaspoon lemon zest infuses the filling with zesty flavor

– ¼ cup granulated sugar sweetens the cheesecake layer perfectly

– ½ cup heavy cream whipped for a light, fluffy texture in the filling

– 4 cups fresh strawberries, washed and cut provides natural sweetness and freshness for the topping

– ¼ cup granulated sugar enhances the strawberry topping’s sweetness

– ½ cup water used in the topping to create the gelatin mixture

– 1 tablespoon lemon juice adds acidity to balance the strawberry topping

– 3 tablespoons strawberry gelatin mix helps set the fruity topping

– 2 tablespoons cornstarch thickens the strawberry mixture for the perfect consistency