In a large bowl, combine graham cracker crumbs, pretzels, melted butter, ¼ cup sugar, ¼ teaspoon kosher salt, and cinnamon until well combined; using a small straight-sided measuring cup, press mixture into bottom and 1½ to 2 inches up sides of 9-inch springform pan.
Bake until set and fragrant, 8 to 10 minutes. Let cool on a wire rack for 30 minutes. Reduce oven temperature to 325°.
Wrap bottom and sides of pan in double layer of heavy-duty foil; place in a large oven bag, tucking ends so bag is flush with top of pan.
In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add flour, vanilla bean paste, remaining 1¼ cups sugar, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl, Add eggs, one at a time, beating just until combined after each addition. Add sour cream and heavy cream; beat at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
Carefully place springform pan in a large roasting pan. Pour cream cheese mixture into prepared crust, spreading into an even layer with a small offset spatula. Using a slotted spoon, spoon 1 cup Roasted Strawberries on top of cream cheese mixture, and using a butter knife or fork, swirl into cream cheese mixture. Position oven rack so top of springform pan is 5 to 5½ inches from top heating element; place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.
Bake until edges are set, top looks dry, and center is almost set, 1 hour and 45 minutes to 2 hours, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 1½ to 2 hours. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake.
Carefully remove from pan, and transfer to a serving plate. Use a warm dry knife to slice when ready to serve. Serve with remaining Roasted Strawberries.
Roasted Strawberries
Preheat oven 375°. Line a rimmed baking sheet with foil.
In a large bowl, combine all ingredients. Arrange in a single layer on prepared pan.
Bake until tender and slightly caramelized, 25 to 30 minutes. Separate strawberries from any juices; cover and refrigerate. Juices can be collected and used as desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/4-recipes-to-take-advantage-of-louisianas-strawberry-bounty/