Preheat oven to 350°F. In a medium bowl, combine crushed pretzels, 5 tablespoons granulated sugar and the melted butter. Spread in a 9-inch springform pan; press evenly onto bottom and sides. Bake for 10 minutes or until edges are lightly browned. Cool on a wire rack.

Meanwhile, in a medium mixing bowl, beat cream cheese with an electric mixer on medium for 30 seconds. Add powdered sugar and lemon zest; beat until well combined. Spread cream cheese filling on crust. Chill in refrigerator.

For berry filling, in a medium saucepan, combine remaining 1 cup granulated sugar and cornstarch. Gradually stir in water. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat; stir in gelatin until dissolved. Cool for 30 minutes. Meanwhile, wash berries; remove strawberry stems.

Add berries to gelatin mixture; gently toss to combine. Spoon berry filling on cream cheese layer in pan. Cover and refrigerate at least 4 hours or up to 24 hours. Carefully remove side of pan. Transfer pie to serving platter; garnish with mint leaves, if desired.