Strawberry Cheesecake on a Pretzel Crust

Ingredients:

Cake

• 1.5 cups ground pretzels
• 0.5 cups crushed graham crackers
• 1/4 cup granulated sugar
• 110 g unsalted butter, melted

Filling

• 3 packages of 220g cream cheese at room temperature
• 1 cup sour cream
• 1 cup granulated sugar
• 5 large eggs at room temperature
• 1 tsp vanilla extract
• 1 jar (280 g) of strawberry jam

Preparation:

1. Preheat oven to 150°C.
2. Cake:
   
   Combine the pretzels, graham crackers, sugar, a pinch of salt, and melted butter in a large bowl. Spread the mixture in the bottom of a 9x13-inch clear glass baking dish and press into an even layer. Set aside while you prepare the filling.
3. Filling:
   
   In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed, scraping down the sides of the bowl and whisk frequently, until smooth and creamy, 2-3 minutes. Add the sour cream and sugar and continue beating until smooth, 1-2 minutes. Mixing on low speed, add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract. Spread the filling on the crust and bake until the center is set, about 1 hour. Let the cheesecake sit at room temperature for at least 1 hour.
4. Meanwhile, melt the strawberry jam in a small saucepan over low heat. If you prefer seedless jam, strain it through a fine-mesh sieve into another bowl. Pour the melted jam over the cheesecake and spread it into an even layer. Let the cheesecake cool at room temperature for another 30 minutes to 1 hour, then cut into 24 squares while still warm. Refrigerate until completely chilled, at least 4 hours or overnight.