Crush 26 vanilla cream cookies into fine crumbs and mix with melted unsalted butter. Press into a greased springform pan and freeze for 15 minutes.

Combine the strawberry gelatin powder with 1 cup of boiling water, stir until dissolved, and let cool.

Beat 16 ounces of softened cream cheese with 3/4 cup of granulated sugar until smooth. In another bowl, whip 1 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form.

Fold half of the whipped cream into the cream cheese mixture. Then fold in the cooled gelatin with the remaining whipped cream.

Pour half of the gelatin mixture over the chilled crust. Freeze for 15 minutes, then spread the cream cheese filling over it, followed by the remaining gelatin mixture.

Crush the remaining strawberry wafer cookies and sprinkle over the cheesecake after the last layer has set. Chill for at least 4 hours before serving.