Process 26 vanilla cream cookies in a food processor until fine crumbs. Melt 6 tablespoons of unsalted butter and combine with the cookie crumbs, mixing until fully incorporated. Press this mixture into the bottom of a greased 10-inch springform pan and chill in the freezer for 15 minutes.

Dissolve 1 package of strawberry gelatin in 1 cup of boiling water until fully dissolved. Allow to cool to room temperature, about 15-20 minutes.

Beat 16 ounces of softened cream cheese with ¾ cup of granulated sugar until smooth, about 3-4 minutes. In a separate bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Fold whipped cream into cream cheese mixture and then add cooled gelatin until well blended.

Pour half of the gelatin mixture over the chilled crust and return to the freezer for 15 minutes. Spread the cream cheese filling on top, then pour over the remaining gelatin mixture.

Crush 10 strawberry wafer cookies coarsely and mix with remaining cookie crumbs. Sprinkle over the cheesecake and refrigerate for at least 4 hours until set.

Carefully remove the cheesecake from the springform pan. Pipe whipped topping and add fresh strawberries on top before slicing.