1. Combine the strawberries, water, sugar, lemon juice, and cornstarch in a small saucepan.

2. Heat over medium heat, bring to a low boil, then reduce heat and simmer for 10-12 minutes until liquid thickens. Set aside to cool.

3. Preheat the oven to 350ºF (177ºC). Spray a 9″ springform pan or pie plate with non-stick spray and set aside.

4. Place the crushed pretzels in a medium bowl. Drizzle melted butter evenly over pretzels, add the brown sugar, and stir to mix completely.

5. Press the pretzel mixture evenly into the bottom and up the sides of the prepared pan. Bake for 15 minutes. Remove and allow to cool.

6. In a medium bowl, beat the heavy cream with a mixer until medium-stiff peaks form (about 3-4 minutes). Refrigerate until needed.

7. In a large bowl, beat the cream cheese on medium-high speed until smooth. Add powdered sugar and beat again until smooth. Add vanilla paste and continue beating until smooth.

8. Fold the cold whipped cream into the cream cheese mixture until mostly incorporated.

9. Fold in the cooled strawberry compote until no white streaks remain and the filling is evenly pink.

10. Pour the filling into the baked crust, spread evenly, cover, and chill in the refrigerator or freezer for at least 4 hours before serving.

11. Serve and enjoy. Store leftovers tightly covered in the refrigerator up to 5 days or freezer up to 2 weeks.