• Preheat oven to 400 degrees.
• Use a food processor to crumble the pretzels or put them in a resealable bag and use a rolling pin to crush them.
• Place the crumbs in a small bowl and add 3 tablespoons sugar and melted butter, tossing to combine. Press evenly into 9X13" pan.
• Bake at 400° for 6 minutes. Place in refrigerator to cool.
• In the bowl of a stand mixer combine the heavy cream with the powdered sugar. and beat on medium speed until cream starts to thicken.
• Add vanilla and increase to high speed and beat until stiff peaks form.
• Scoop whipped cream into a separate bowl.
• Using the same mixing bowl; mix the cream cheese with 1/2 cup sugar. Beat on medium speed for 1 minute.
• Gently fold the whipped cream into the cream cheese mixture and then pour over the cooled crust. Refrigerate to chill.
• Cut cleaned strawberries in half and lay cut side down on the cream filling.

To Make the Strawberry Glaze

• Crush 1 cup strawberries and cook with 1 cup water for 2 minutes. Sieve berries and return juice to pan. Add sugar, cornstarch and balsamic vinegar; cook and stir til thickened and bubbly. Allow to cool to room temperature.
• Spoon strawberry glaze over strawberries; making sure to cover all the strawberries. Refrigerate for at least an hour before serving.