Process 26 vanilla cream cookies in a food processor until fine crumbs form. Combine with melted butter in a bowl until the texture resembles wet sand. Press into the bottom of a greased 10" springform pan and freeze for 15 minutes.

In a small bowl, dissolve 1 packet of gelatin in ½ cup of boiling water. Stir for about 2 minutes until fully dissolved. Set aside to cool to room temperature.

Beat 16 oz of cream cheese with ½ cup of granulated sugar using an electric mixer until smooth and creamy, about 3-5 minutes. Ensure there are no lumps.

In a separate bowl, whip 1 cup of heavy cream with ¼ cup of powdered sugar until stiff peaks form, approximately 4-5 minutes.

Gently fold half of the whipped cream into the cream cheese mixture until smooth. Mix cooled gelatin with the remaining whipped cream until homogeneous.

Pour half of the strawberry gelatin mixture over the chilled crust, spreading it evenly. Freeze for another 15 minutes. Add cream cheese layer on top, smoothing it out, then finish with remaining strawberry mixture.

Crush remaining cookies and mix with crushed strawberry wafers in a bowl. Sprinkle this topping evenly over the cheesecake.

Cover with plastic wrap and refrigerate for at least 4 hours or until set. Serve chilled, optionally garnished with extra whipped cream.