Start by crushing 26 vanilla cream cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Melt 4 tablespoons of unsalted butter and mix it with the crumbs until evenly coated. Press this mixture firmly into the bottom of a greased 10-inch springform pan for a solid base, then freeze for 15 minutes to let it set.

In a small bowl, dissolve 1 package of strawberry gelatin powder into 1 cup of boiling water, stirring until fully dissolved. Allow the mixture to cool to room temperature.

In a large mixing bowl, beat 16 ounces of softened cream cheese with ½ cup of granulated sugar using an electric mixer until the mixture is smooth and well-combined.

In a separate bowl, whip 1 cup of heavy cream along with ¼ cup of powdered sugar until stiff peaks form. Carefully divide this whipped cream in half; fold the first half into the cream cheese mixture until smooth.

Pour half of the gelatin mixture over the chilled crust in the springform pan. Place it back in the freezer for another 15 minutes to set this first layer. Once firm, spread the smooth cream cheese mixture evenly on top, followed by the remaining gelatin mixture.

Crush about 6 strawberry wafer cookies into small pieces for the topping. Sprinkle this crunchy mixture generously on top once the final gelatin layer is set.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, though overnight is preferred.