In a medium bowl, combine the crushed pretzels, melted shortening, sugar and vanilla. Mix until well blended. Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes then allow to cool completely.
Strawberry Puree
In a blender or food processor, combine the strawberries, lemon juice, and sugar. Process until smooth; set aside.
Cheesecake
In a small dish, combine half the strawberry puree and the unflavored gelatin. Stir to mix and set aside for 5 minutes.
In a mixer, beat the cream cheese until smooth.
Microwave the strawberry/gelatin mixture for 30 seconds and stir well. Add to the remaining strawberry puree and stir to combine. Add to the mixer with the cream cheese and blend well.
Fold in 1 1/2 C. of the whipped topping. Spread mixture over the chilled crust and refrigerate for 4 hours or overnight.
Topping
In a bowl, combine the strawberries and sugar and stir well. Keep at room temperature, stirring occasionally, until a thick syrup has developed – about 30 minutes. Store in a covered container in the refrigerator if not using immediately.
After the cheesecake layer is set and you are ready to serve the dessert, top with the sugared strawberries and remaining whipped topping.
