Begin by crushing 26 vanilla cream cookies in a food processor until they resemble fine crumbs. In a bowl, mix the cookie crumbs with 5 tablespoons of melted unsalted butter. Press mixture firmly into the base of a greased 10-inch springform pan and freeze for 15 minutes.

In a small saucepan, bring 1 cup of water to a boil. Stir in 1 package of strawberry gelatin powder until fully dissolved, about 2-3 minutes. Cool to room temperature for approximately 15-20 minutes.

In a mixing bowl, beat 16 ounces of softened cream cheese with 3/4 cup of granulated sugar until smooth, about 2-3 minutes.

In another mixing bowl, whip 1 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form, approximately 3-4 minutes.

Fold half of the whipped cream into the cream cheese mixture, then fold the remaining whipped cream into the cooled strawberry gelatin.

Pour half of the strawberry gelatin mixture over the chilled crust and freeze for 15 minutes. Spread the cream cheese mixture evenly on top, followed by the remaining strawberry gelatin.

Crush any remaining vanilla cream cookies or use strawberry wafer cookies for the topping. Sprinkle this layer evenly over the cheesecake.

Cover the springform pan and refrigerate for at least 4 hours, or overnight, to set the cheesecake.