In a mixing bowl, dissolve JELL-O with boiling water by stirring with a spoon for several minutes. Stir in strawberries. Refrigerate until partially set, about an hour and a half.

Meanwhile, preheat oven to 350°F. Combine crushed pretzels with sugar. Using a fork, add in melted butter. Press into the bottom of a 13x9-inch baking dish.

Bake crust for 10 minutes. Remove and cool.

In a medium mixing bowl, beat cream cheese with sugar until smooth. Fold in thawed Cool Whip until fully blended. Spread over cooled crust.

Refrigerate crust with filling until gelatin topping is partially set.

Using a spoon, carefully add the gelatin and strawberry mixture over the top of the chilled cheesecake. Refrigerate for at least 4 hours, or overnight until set.