Process 26 vanilla cream cookies into fine crumbs using a food processor until they resemble sand. Transfer to a mixing bowl, combine with 3 tablespoons of melted butter, stir until well mixed. Press into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes.

In a heatproof bowl, pour 1 packet of gelatin and add ½ cup boiling water. Stir until completely dissolved, and set aside to cool at room temperature.

In a large mixing bowl, beat together 2 cups of softened cream cheese and ½ cup of sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.

In a separate chilled bowl, add 1 cup of heavy whipping cream and ½ cup of powdered sugar. Whip until stiff peaks form, about 3-5 minutes. Divide into two equal portions.

Gently fold half of the whipped cream into the cream cheese mixture. Fold the cooled gelatin mixture into the remaining whipped cream until evenly mixed.

Spread half of the strawberry mixture onto the chilled cookie crust. Freeze for another 15 minutes. Then spoon cream cheese mixture on top, followed by the rest of the strawberry mixture.

Crush additional strawberry wafers and sprinkle over the top layer. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Once set, carefully remove the cheesecake from the springform pan. Optionally, top with whipped cream before serving.