Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well incorporated. Press the mixture into the bottom of your springform pan to create an even layer. Bake for about 10 minutes, then set aside to cool.

Using a stand mixer, beat cream cheese and sugar on medium speed until smooth and creamy (3-4 minutes). Add sour cream and vanilla, mixing until combined. Incorporate eggs one at a time.

Pour the creamy filling over your cooled crust. Bake for 45-50 minutes until slightly wobbly in the center. Let cool to room temperature.

Refrigerate for at least 4 hours (overnight is best) to allow the cheesecake to set.

Dissolve the strawberry Jell-O powder in boiling water; add cold water and refrigerate until slightly thickened (20-30 minutes).

Gently fold in the whipped topping and chopped strawberries into the Jell-O mixture.

Spread the strawberry mixture evenly over the top of the chilled cheesecake and return to the refrigerator for an additional 30 minutes.

Beat heavy cream and powdered sugar until stiff peaks form (3-5 minutes).

Spread the whipped cream over the strawberry layer gently and sprinkle the crumble topping on top.