Make the crust:

Place the pretzels into a food processor. Pulse and process until only a few small bits of pretzel are visible, about 1 minute. Combine the crushed pretzel flour with the brown sugar, mixing until well combined.

Stir in the melted butter until the mixture is well-saturated. Place the mixture into the bottom of a parchment-lined 9-inch springform pan. Press the mixture tightly to the bottom of the pan using your hands or the bottom of a measuring cup to ensure it is flat and compact.

Bake at 350℉/180℃ for 10 minutes and remove to cool. Place on a wire cooling rack and proceed with making the filling.

Make the filling:

Place ¼ cup water in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.

In a medium bowl, whisk together the powdered sugar and strawberry powder until well combined, set aside. In a large mixing bowl and mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Slowly add in the pink powdered sugar mixture to the cream cheese until smooth and creamy. Add in vanilla extract. Microwave gelatin for 5-10 seconds, just until melted and syrupy. Add gelatin to the cheesecake batter and mix until combined. Set aside.

Using a mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape well, but have a soft texture). Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.

Optional: you can add ½ cup of finely chopped fresh strawberries to the cream cheese mixture for more flavor. This will result in a less-smooth cheesecake texture.

Pour the cream cheese filling onto the pretzel base in the springform pan. Make sure you push the filling down as much as possible to ensure there are no gaps between the crust and sides of the pan. Cover pan with plastic wrap and chill in the fridge at least six hours, or overnight if possible, until completely set.

Make the ganache topping:

There are two methods to making ganache:

Option 1, Simmer the cream. Pour the cream into a small saucepan and bring it just to a simmer. Be careful not to let it simmer for too long. Pour the simmering cream over the white chocolate in a heatproof bowl. I recommend letting it sit for about a minute before whisking it together to emulsify.

Option 2, Melt together in the microwave. Place white chocolate and cold cream in a heat proof bowl. Microwave in 30 second increments, whisking together until the chocolate is fully melted and the cream is incorporated.

Pour ganache over the cheesecake and refrigerate 4 hours until the ganache is set. This recipe yields more than enough white chocolate ganache to cover the cheesecake.