Spray a 10-inch spring form pan with non stick baking spray and flour.
Line with parchment paper and set aside.
Crush graham crackers and pretzel thins into crumbs using a food processor or blender until you have one cup of each.
Place in a bowl with melted butter and 1 cup of sugar.
Press into the bottom of the spring-form pan. *see notes for outer strawberry decoration
Place crust in freezer until ready to put filling in.
In a food processor or blender, puree strawberries and 1 cup sugar.
In a mixing bowl whip cream cheese at high speed until creamy, about 3 minutes.
Add yogurt and confectioners sugar, beat until smooth.
Add strawberry mixture and mix until thoroughly combined.
Add Cool Whip and beat until mixture is smooth.
Pour mixture into spring-form pan and return to freezer for 4 hours before serving.