Begin by crushing 26 vanilla cream cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin. Mix the crumbs with ½ cup of melted unsalted butter until well combined. Press the mixture firmly into the bottom of a greased 10-inch springform pan, ensuring an even layer. Place the crust in the freezer for 15 minutes to set.

In a mixing bowl, combine one packet of strawberry gelatin powder with one cup of boiling water. Stir continuously until the gelatin has fully dissolved, which should take about 2–3 minutes. Allow the mixture to sit at room temperature until it cools down to a lukewarm temperature.

In a large mixing bowl, beat 8 ounces of softened cream cheese with ¾ cup of granulated sugar using an electric mixer until smooth and creamy, approximately 3–4 minutes. In another bowl, whip 1 cup of heavy cream with ¼ cup of powdered sugar until stiff peaks form. Fold one third of the whipped cream into the cream cheese mixture, then add the remaining whipped cream.

Pour half of your cooled gelatin mixture over the chilled crust, spreading it evenly. Freeze for 15 minutes to allow the gelatin layer to set. Spread the cream cheese mixture over the first layer, then pour the remaining gelatin mixture on top. Freeze for another 30 minutes.

While the cheesecake is chilling, prepare the topping by crushing 10 strawberry wafers and any remaining vanilla cream cookies in a medium bowl. Mix them together and evenly sprinkle over the cheesecake layers once set.

Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight for best results.