Pour the cereal into a medium bowl. Pour the heavy cream over the cereal, stirring to coat the cereal. Allow cereal cream mixture to soak in the refrigerator for 30-45 minutes, while you make the crust.

In a food processor (or a plastic ziplock bag with a rolling pin), finely crush the cereal. Pour crushed cereal into a mixing bowl. Add the sugar, cinnamon and melted butter, stirring until combined. Press mixture into the bottom and up the sides of a 9-inch pie dish; refrigerate.

Strain the soggy cereal from the heavy cream. Pour cereal cream into the bowl of a stand mixer, fitted with the whisk attachment. Whip the cream until soft peaks form. Add the powdered sugar and vanilla, and continue whipping until stiff peaks form. Transfer whipped cream to another bowl.

Return bowl to stand mixer and replace whisk attachment with paddle attachment. To the bowl, add the cream cheese, granulated sugar, sour cream and salt. Beat on high until smooth and combined.

Add 1 cup of the whipped cream to the cream cheese mixture, mixing until combined. Remove bowl from stand mixer and fold in another cup of the whipped cream. Reserve the rest of the whipped cream for the top of the pie.

Remove one cup of the filling to a separate bowl. Spread the remaining filling evenly into the pie crust.

Stir cinnamon into the one cup reserved filling. Spread cinnamon filling evenly over the filling. Refrigerate for at least 4 hours, or overnight.

Preheat the oven to 275ºF and line a baking sheet with parchment paper. Pour the cereal into a medium bowl and slightly crush them with your hands. Add the milk powder and sugar, tossing to mix. Add the butter and toss to coat--small clusters should form as the ingredients bind together.

Scatter the clusters evenly on the baking sheet. Bake in the oven for 20 minutes, or until nicely toasted. Cool the clusters completely.

Decorate the pie with the reserved whipped cream and cooled cereal crunchies.*