For the Crust:

1. Spray a 9 inch springform pan with cooking spray. Line the bottom of the pan with a circle of parchment paper. Set it aside.
2. Place the Quinn Almond Butter Pretzel Nuggets into a food processor. Pulse until the pretzels break down into small crumbs. Transfer the crumbs into a bowl and add in the melted butter. Mix until it resembles wet sand. Add the mixture to the prepared springform pan. Press and spread the pretzel mixture into an even layer at the bottom of the pan and a ½ inch up the sides of the pan. Place it aside in the fridge to set.

For the Cheesecake:

1. Place the strawberries into a food processor. Blend until the strawberries turn onto a puree. Transfer the strawberry puree to a bowl and set it aside.
2. In a large bowl add in the cream cheese, granulated sugar, and vanilla extract. Mix until combined and fluffy. Then pour in the strawberry puree and mix until fully incorporated. Use a rubber spatula to gently fold in 1 cup of the whipped cream into the mixture. Scrape the cheesecake filling into the springform pan on top of the pretzel crust.
3. Smooth out the top with a rubber spatula. Place the cheesecake in the fridge to set. This will take a few hours and, ideally, should set overnight. When the cheesecake has set, Spread the remaining cup of whipped cream on top. Top with freshly cut strawberries and mint leaves. Enjoy!