Process the vanilla cream cookies in a food processor until they resemble fine crumbs.

Pour in the melted butter and pulse until combined. Transfer this mixture into a greased 10" springform pan, and press it evenly across the bottom.

Place the pan in the freezer for 15 minutes to firm up the crust.

Dissolve the gelatin in boiling water and let it cool slightly to avoid clumping.

Beat the cream cheese and granulated sugar together until smooth and creamy.

Whip the cream and powdered sugar until stiff peaks form, then fold half into the cream cheese mixture, followed by the cooled gelatin.

Pour half of the strawberry mixture onto the chilled crust and return to the freezer for another 15 minutes.

Add the cream cheese mixture on top, smoothing it out, followed by the remaining strawberry mixture. Return the cheesecake to the freezer for another brief chill.

Crush the remaining cookies and strawberry wafers in a bowl and combine them. Optionally, add food coloring for color.

Sprinkle the crunchy topping over the cheesecake and refrigerate for at least 4 hours to let everything set beautifully.

Carefully release the cheesecake from the springform pan and serve with whipped cream or fresh strawberries.