1. Make the Pretzel Crust:

Preheat the oven to 350°F (175°C).

Place the miniature pretzels in a food processor. Pulse until chopped (you want some texture, not fine crumbs).

Stir together the chopped pretzels, melted butter, and granulated sugar in a large bowl until well combined.

Reserve ⅓ cup of the pretzel mixture for topping.

Press the remaining pretzel mixture evenly onto the bottom of a greased 9-inch springform pan.

Bake the crust until lightly crisp and browned, 12 to 14 minutes.

Transfer the crust to a wire rack to cool completely, about 30 minutes.

2. Make the Cream Cheese Filling:

While the crust is baking and cooling, make the filling.

Beat 1 cup of the heavy cream in the bowl of an electric mixer fitted with the whisk attachment (or using a hand mixer) on medium-high speed until stiff peaks form, 1 to 2 minutes.

Transfer the whipped cream to a large bowl and set aside.

Beat the softened cream cheese, sour cream, granulated sugar, and vanilla extract in the same bowl used to beat the cream (no need to wipe it clean) on medium-high speed until light, fluffy, and smooth, about 3 minutes.

3. Combine Filling Ingredients: Transfer the cream cheese mixture to the bowl with the whipped cream.

Fold the two mixtures together gently until just combined. Be careful not to overmix.

4. Chill Filling Layer: Spread the cream cheese filling evenly over the cooled pretzel crust.

Chill in the refrigerator until firm, about 1 hour.

5. Make the Strawberry Topping:

Stir together the strawberry-flavored gelatin powder and boiling water in a large bowl until the gelatin is completely dissolved.

Stir in the lemon juice.

Chop half of the strawberries (½ pound). Slice the remaining berries and reserve for topping.

Stir the chopped strawberries into the gelatin mixture.

Chill in the refrigerator, uncovered, until partially set, about 1 hour. The mixture should be thick and syrupy, but not completely firm.

6. Assemble and Chill: Carefully spoon the partially set strawberry mixture over the chilled cream cheese layer, spreading it evenly.

Chill the assembled pie until completely set, about 2 hours or preferably overnight.

7. Add Final Whipped Cream Topping (Optional): Beat the remaining 1 cup of heavy cream until stiff peaks form.

Spread or dollop the whipped cream over the top of the pie.

8. Garnish and Serve:

Top the pie with the reserved sliced strawberries and the reserved pretzel mixture.

To serve, cut into squares. Serve chilled. Enjoy!