Preheat the oven to 350 degrees.

In a food processor place the pretzels and pulse until you get fine crumbs.

Add in the sugar and melted butter and pulse to combine.

Press into the bottom of a 9” x 13” pan in an evenly layer and bake for 10 minutes. Remove and set aside to cool.

In a large bowl, beat the cream cheese, sugar, strawberry extract and heavy cream until smooth and creamy.

Using a spatula, fold in the cool whip until fully incorporated.

Spread the filling in an even layer over the cooled crust and place in the refrigerator for about an hour to set.

Once the cheesecake layer has chilled, lay the sliced strawberries over the entire top of the filling.

In a large bowl, mix the jello and boiling water and stir to make sure the jello has fully dissolved. Once it’s dissolved, add the ice water and stir until it brings the temperature of the jello down.

Carefully pour the jello over the top of the strawberry layer and return the pan to the refrigerator to allow the jello to set, about 3-4 hours. Once the jello is firm, slice into bars and serve.