Crust:

1. Place 26 vanilla cream cookies in a food processor and blend until they become fine crumbs. Add melted butter and process until the mixture is crumbly, like wet sand.
2. Press the mixture evenly into the bottom of a greased 10″ springform pan to form the crust. Freeze for 15 minutes.

Filling:
3. Dissolve strawberry gelatin in boiling water. Stir for 2 minutes until fully dissolved. Set aside to cool (do not refrigerate).
4. In a bowl, beat together softened cream cheese and granulated sugar until smooth.
5. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Divide this whipped cream mixture in half. Mix one half with the cream cheese mixture and the other half with the cooled gelatin until smooth.

Assembly:
6. Pour half of the strawberry gelatin mixture over the crust. Freeze for 15 minutes.
7. Add the cream cheese mixture on top, smoothing it out, then layer the remaining strawberry gelatin mixture over it.

Topping:
8. Coarsely crush the remaining vanilla cream cookies and strawberry wafers. For a colorful touch, add a few drops of food coloring to the crushed cookies and mix. Sprinkle this crunchy topping over the cheesecake.
9. Refrigerate for at least 4 hours before serving. If desired, pipe whipped topping using a pastry bag with a star tip before serving.