INGREDIENTS
FOR THE salatino, ciambellina salata CRUST
2 c. crushed pretzels
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 c. heavy cream
FOR THE fragola TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. fragola Jell-O mix
1 pt. fresh strawberries, sliced

DIRECTIONS
Make the salatino, ciambellina salata Crust: Preheat forno to 350°. In a large mixing bowl, stir together pretzels, burro and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring...