Preheat the oven to 350F/ 177C. Pulse the cookies, pretzels and sugar in a food processor until finely ground. Add the salt and melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 10-12 minutes. Let cool completely on the baking sheet.

Meanwhile, make the filling: Bring the strawberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes, crushing the fruit as much as possible as it cooks. Strain through a fine-mesh sieve, pressing down on the solids with a rubber spatula to get the most out of the strawberries. (save the solids for a smoothie or to spread on a piece of toast.) Let the strawberry mixture cool in the refrigerator.

Then in a large bowl, using the whisk attachment of a stand mixer or beaters of a handheld mixer, beat the heavy cream until medium peaks form. Set aside in the refrigerator while you make the rest.

If the cream cheese is a little stiff, let it soften at room temperature a bit longer. Then beat the cream cheese in the bowl of a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the cold condensed milk and beat until smooth. Add the strawberry puree, the lemon zest and lemon juice and beat until smooth.

Gently fold the strawberry cream cheese mixture into the whipped cream using a rubber spatula until no streaks remain. (be sure not to deflate the cream.) Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.

Make the topping: Heat the jam over low heat until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Then about 10 minutes before serving, remove the pie from the freezer to soften slightly. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture. Serve and enjoy!