1.Make the pie crust: In a mixing bowl, combine the pretzel crumbs, graham cracker crumbs, melted butter, ¼ cup sugar, and a pinch of salt. The mixture should resemble damp wet sand and hold together when squeezed. Press the mixture firmly up the sides of a 9-inch pie plate first, then distribute it evenly across the bottom. Pack it down tightly using a flat-bottomed measuring cup.
2.Prepare the filling: Preheat your oven to350°F (175°C) with a rack in the center. Using an electric mixer with a paddle attachment, beat the softened cream cheese and ¾ cup sugar until completely smooth (about 3 minutes). Add the sour cream, egg, vanilla extract, and almond extract. Beat for 1 more minute until silky and uniform. Pour this filling into the prepared crust.
3.Bake the pie: Bake for45 to 55 minutes. It is done when the outer 2½ inches of the filling are slightly puffed and the center no longer jiggles excessively. Transfer the pie to a wire rack to cool for at least15 minutes while you prepare the topping.
4.Make the strawberry topping and assemble: In a blender, puree ½ cup of the sliced strawberries with the lemon juice until completely smooth. In a medium saucepan, whisk together the ⅓ to ½ cup sugar, cornstarch, and a pinch of salt. Stir in the strawberry puree and cook over medium-low heat until bubbling, about 3 to 5 minutes. Add the remaining sliced strawberries and cook, stirring frequently, until the mixture returns to a gentle simmer. Remove from heat and let cool for 5 minutes.
5.Assemble: Gently pour this warm topping over the warm pie and smooth it out. Let cool at room temperature, then transfer to the refrigerator to set up completely for 4 to 6 hours before serving.