Preheat the oven to 350°F.

In a medium bowl, combine the pretzels and ⅓ cup (66g) sugar. Pour the butter over top and stir to combine. Place the mixture in a 9x13-inch baking dish and press with a flat-bottomed glass or measuring cup to make an even layer.

Bake for 10 to 12 minutes until fragrant. Set on a wire rack for about 45 minutes to cool completely.

Once the crust is cool, place the cream cheese and ⅔ cup (133g) granulated sugar in a large mixing bowl. Beat on high speed with a hand mixer for about 2 minutes until very smooth. Scrape down the sides and bottom of the bowl as needed.

Fold in the thawed whipped topping. Spread the mixture into an even layer over the cooled crust. Refrigerate for 1 hour to set.

While the cheesecake layer chills, in a large bowl, combine the Jell-O and the boiling water. Whisk by hand for 1 to 2 minutes until the Jell-O is fully dissolved. Set aside to cool to room temperature for about 1 hour.

Meanwhile, hull the strawberries and slice them into ¼-inch thick pieces.

Once the cream cheese filling has cooled for 1 hour, carefully lay the strawberries over top of it, overlapping them slightly. Slowly pour the cooled Jell-O mixture over the strawberries. Refrigerate for 4 to 6 hours until the Jell-O is firmly set. Slice and serve.