• Preheat your oven to 350°F (177°C).

Crust

• Crumble your graham crackers and pretzels with a blender or food processor. Have no equipment? Throw them in a zip-top bag and whack them with your rolling pin.
• Mix these fine crumbs with melted butter and granulated sugar in a medium bowl 'til combined.
• Press this mixture firmly and tightly onto the sides and bottom of a pie dish.
• Bake quickly for ~ 15 minutes until golden. Let it cool for 30 minutes to 2 days at room temperature.

Strawberries (For Filling)

• Puree your strawberries until smooth. (Total: 1 ½ to 2 cups). Strain the puree and throw away the seeds.
• Let the puree simmer over low to medium heat, stirring now and then until it reduces to about ½ cup (25 to 40 minutes). Don't add sugar.
• Let it cool to room temp before adding it to the filling.

Filling

• Pour heavy cream into the mixer and beat it at medium-high (5 minutes) until stiff peaks form. Set it aside.
• Beat the brick cream cheese at medium speed until creamy and smooth. Scrape the bowl's sides to make sure everything is mixed in.
• Add the fresh strawberry puree, confectioners' sugar, and a splash of vanilla extract. Crank up the speed to medium-high and mix. If you spot cream cheese lumps, keep mixing until they're gone.
• Fold in the heavy cream gently.
• Spread this filling into your cooled crust. Use a small spatula or spoon to smooth out the top.
• Cover with aluminum foil or plastic wrap, then refrigerate for 8 to 12 hours. Don't stick it in the freezer.

Topping

• About 10 to 17 minutes before serving, stir some sliced strawberries with a teaspoon of white sugar. Set that aside.
• Grab your mixer and pour in heavy cream, the rest of the sugar, and a splash of vanilla extract. Whisk it up at medium-high speed 'till you see medium peaks (not too soft or stiff).
• Take your cheesecake out of the fridge. Spoon juicy strawberries over the top and pipe your whipped cream all around the pie's edges. You can also serve each slice with a few sweet strawberries and whipped cream.
• Slice the pie with a dry, sharp knife, wiping it between each cut. Enjoy your no-bake dessert!