Chop the pretzels in a food processor until you have 1½ cups (150g) of crumbs. Mix in the melted butter, sugar, and cinnamon and continue chopping until well combined.
Press the crumb mixture into a pie dish. Start with the edge and work your way to the bottom of the dish.
Let the crust chill in the freezer for at least an hour.
Cream Cheese Filling
In a medium/large bowl, whisk the heavy whipping cream to soft peaks. This is when the cream is thick enough to hold its shape but still falls down a bit. Place it in the refrigerator while you whip up the rest of the filling.
Make sure your cream cheese has softened to room temperature and then stir it in a large bowl with a hand (or stand) mixer until it's creamy. Add the sour cream, vanilla, and sugar and continue mixing until well combined.
Gently fold the whipped cream into the cream cheese mixture.
When the crust has frozen together, spread the cream cheese filling on the bottom in an even layer.
In a medium saucepan, heat the chopped strawberries, light brown sugar, cornstarch, lemon juice, and vanilla over low/medium heat. Stir constantly until the strawberries are soft and the mixture is slightly thick and bubbly. Remove from heat and let it cool completely.
Once the preserves are room temperature or colder, spread them on top of the cream cheese layer.
Add the fresh chopped strawberries on top of the pie and let it chill in the refrigerator for another hour before indulging. Serve with whipped topping (optional).
Store leftover pie in the refrigerator for 2-3 days. For make ahead instructions, see the paragraph above.