Preheat the oven to 400°F. Lightly coat an 8 x 8-inch baking dish with nonstick cooking spray. In a blender or food processor, pulse the pretzels and 1/8 cup sugar until coarsely ground. Add the melted butter and pulse until combined. Transfer the mixture to the prepared baking dish and press firmly into an even layer using the bottom of a measuring cup. Bake for about 10 minutes, rotating the pan halfway through, until fragrant and lightly browned. Let the crust cool for about 20 minutes.

Using a stand mixer or hand mixer, beat the cream cheese and 1/4 cup sugar on medium speed until light and fluffy, about 2 minutes. Increase the speed to medium-high and slowly pour in the heavy cream while mixing. Continue beating until soft peaks form, about 1 minute more. Spread the cream cheese mixture evenly over the cooled crust and refrigerate for about 30 minutes, or until set.

Meanwhile, puree 1 1/2 quarts of the strawberries in a blender and pour into a saucepan. Add the remaining 3/4 cup sugar and salt. Cook over medium-high heat, whisking occasionally, until the sugar dissolves and the mixture begins to bubble around the edges, about 5 minutes. Remove from the heat.

Sprinkle the gelatin over the cold water in a large bowl and let stand for about 5 minutes to soften. Whisk the warm strawberry puree into the gelatin mixture until smooth. Slice the remaining strawberries and stir them into the strawberry mixture. Refrigerate for about 30 minutes, or until the mixture thickens slightly and begins to cling to the sides of the bowl. Carefully pour the strawberry layer over the cream cheese layer. Refrigerate for at least 4 hours, or up to 24 hours, until fully set. Cut into squares and serve chilled.