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Prepare an 8"x8" pan by lining with parchment paper, leaving the edges hanging over for easy removal.
Add the crust ingredients to a food processor and pulse until a dense sandy mixture forms and there are no large pretzel chunks.
Pour the crust mixture into the prepared pan. Firmly tamp the crust down into a tight, even layer.
Combine the filling ingredients in a food processor or high speed blender and process/blend until a smooth mixture forms (about 1 minute).
Pour the cheesecake filling over the crust in the prepared pan. Top with a few streaks of strawberry jam, running a knife through the jam to create swirls. Freeze for a minimum of 6 hours.
Remove the cheesecake from the freezer and take it out of the pan while still frozen. Add the remaining pretzels and freeze-dried strawberries to a plastic bag and crush using the back of a measuring cup or another flat surface. Scatter the crushed pretzels and freeze-dried strawberries mixture over top.
Allow the cheesecake to sit at room temperature for 30 min before serving (If frozen overnight, place in the fridge for 3 hours before serving.)
Slice into 9 squares. Serve and enjoy!