Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
Press crumbs evenly into a 10″ springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
Increase oven to 400°F.
Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
-strawberries can be roasted and chilled one day ahead.
-frozen cake well covered will keep for up to a month in the freezer.