Process 26 vanilla cream cookies in a food processor until fine crumbs form. Mix with 1/2 cup melted unsalted butter and press into a greased 10-inch springform pan. Freeze for 15 minutes.

Combine 1 packet of unflavored gelatin with 1/2 cup boiling water until dissolved. Cool to room temperature.

Beat 2 cups softened cream cheese with 1 cup granulated sugar until smooth, about 2-3 minutes.

Whip 2 cups cold heavy whipping cream with 1/2 cup sifted powdered sugar until stiff peaks form, about 4-6 minutes.

Fold half of the whipped cream into the cream cheese mixture until smooth. Fold remaining whipped cream into the cooled gelatin mixture.

Pour half of the strawberry gelatin mixture over the crust. Freeze for 15 minutes. Spread cream cheese mixture on top, then pour remaining strawberry mixture over it.

Crush leftover cookies and strawberry wafers. Sprinkle over cheesecake for topping.

Cover with plastic wrap and refrigerate for at least 4 hours or until set.

Release sides of springform pan before serving. Optionally top with fresh strawberries and whipped cream.