Crush 26 vanilla cream cookies into fine crumbs and mix with 6 tablespoons of melted unsalted butter. Press into a greased 10-inch springform pan and freeze for 15 minutes.

Combine 1 package of strawberry gelatin powder with 1 cup of boiling water, stir until dissolved, and let cool.

Beat 8 ounces of softened cream cheese with 1/2 cup of granulated sugar until smooth. Whip 1 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form. Fold half into the cream cheese mixture and the other half into the cooled gelatin.

Pour half of the gelatin mixture over the crust, freeze for 15 minutes, then layer the cream cheese mixture and the remaining gelatin on top.

Combine crushed vanilla cream cookies with 1 cup of crushed strawberry wafer cookies. Sprinkle over the cheesecake.

Cover and refrigerate for at least four hours or overnight until set.