Lightly coat a 9-inch pie plate (not deep dish) with cooking spray.

Process 24 vanilla sandwich cookies and ½ teaspoon kosher salt in a food processor until the cookies are broken down into fine crumbs, about 1 ½ minutes.

Drizzle with 5 tablespoons melted unsalted butter and pulse until evenly moistened and the mixture clumps when squeezed, about 5 (1-second) pulses.

Transfer to the pie plate and use the bottom of a flat measuring cup to press the crust into an even layer in the bottom and up the sides of the plate. Freeze while you prepare the filling.

Beat ½ cup cold heavy cream in a stand mixer with the whisk attachment on medium-high speed to stiff peaks, 1 ½ to 2 minutes, scraping down the sides of the bowl as needed. Transfer to a bowl and refrigerate.

Place 12 ounces room temperature cream cheese, 1 cup powdered sugar, 3 ½ teaspoons lemon juice, 1 ½ teaspoons vanilla extract, and ¼ teaspoon kosher salt in the stand mixer (no need to clean). Beat with the whisk attachment on low speed just until combined, then increase the speed to medium-high and beat until smooth and stiff peaks form, about 45 seconds, scraping the bowl as needed.

Fold ½ cup thick strawberry preserves into the cream cheese mixture with a flexible spatula until mostly combined (some streaks of preserves or cream are okay). Add the whipped cream and fold until everything is evenly combined.

Scrape the filling into the crust and smooth into an even layer. Loosely cover with plastic wrap and refrigerate until well-chilled and set, at least 6 hours or ideally overnight.

Beat ¾ cup cold heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract together in a clean stand mixer with the whisk attachment on medium-high speed until medium-stiff peaks form, 1 ½ to 2 minutes.

Microwave 1 tablespoon thick strawberry preserves and ½ teaspoon water in a small microwave-safe bowl until just warmed though and fluid, 15 to 30 seconds.

Uncover the pie. If piping the whipped cream, transfer the whipped cream to a piping bag or large zip-top bag fitted with a ½-inch star tip and pipe the whipped cream around the edges of the pie as desired.

Arrange 8 ounces halved strawberries over the center of the pie. Brush/dab the thinned preserves over the strawberries in a thin layer until they look glossy and shiny. Serve immediately while still cold, or refrigerate the pie for up to 3 hours.