In a food processor, pulse cookies until fine crumbs form. Pour into a medium bowl. Add a large pinch of salt and stir to combine. Add melted butter and mix until mixture holds together.

Transfer mixture to a 9" deep pie plate. Press into bottom and up sides in an even layer. Refrigerate until ready to use.

Make Ahead: Crust can be made 2 days ahead. Wrap in plastic wrap and keep refrigerated.

In a medium pot over medium heat, cook strawberries, sugar, and lemon juice, stirring often and smashing to help break down strawberries as they cook, until strawberries are completely broken down, 20 to 25 minutes. Let cool.

Meanwhile, place gelatin in a small heatproof bowl. Pour boiling water over and stir until gelatin is dissolved. Let cool.

In a large bowl, using a handheld mixer on medium speed, beat heavy cream until stiff peaks form.

In another large bowl, using handheld mixer on medium-high speed, beat cream cheese and condensed milk until smooth. Add cooked strawberries and gelatin mixture and beat until combined. Add whipped cream and gently fold until just combined.

Pour filling into crust; smooth top. Refrigerate until set, at least 4 hours and up to overnight.

Make Ahead: Strawberries can be cooked 2 days ahead. Transfer to an airtight container and refrigerate.

In a medium bowl, using handheld mixer on medium speed, beat heavy cream until stiff peaks form. Transfer to piping bag fitted with star tip.

Pipe whipped cream around border of pie. Garnish with strawberry halves.