Preheat the oven to 325°F. Lightly spray the bottom and sides of a 9-inch springform pan with cooking spray.

In a large bowl, combine the crushed pretzels, melted butter, and ¼ cup sugar. Mix until well-combined.

Press the pretzel mixture firmly into the bottom of the pan so that it is nicely compact.

Place the softened cream cheese and 1 cup of sugar in a large bowl. Using an electric mixer, beat on high speed until well-combined and the mixture is smooth.

Add the eggs, one at a time, mixing on low speed after each addition just until the egg is blended in.

Add the sour cream and vanilla extract; mix on low speed just until well-combined and the batter is smooth.

Pour the batter into the pan over the crust.

Place the pan on a sheet of aluminum foil and bring the foil up the sides to wrap the bottom of the pan.

Bake for 60 to 70 minutes or until the center of the cheesecake is almost set.

Turn off the oven and leave the cheesecake in the oven for 2 hours or until cooled.

Remove the cheesecake from the oven, cover the top with a paper towel and aluminum foil, and refrigerate for at least 4 hours or until thoroughly chilled.

Make the homemade strawberry sauce and put it in the refrigerator to chill.

Run a knife between the cheesecake and the pan to release it. Remove the sides of the pan and slice the cheesecake into 12 equal pieces.

Top each slice with 2 tablespoons of the strawberry sauce before serving.