Begin by crushing 26 vanilla cream cookies in a food processor or in a sealed bag using a heavy object until they resemble fine crumbs. In a medium bowl, mix the cookie crumbs with melted unsalted butter until combined. Press this mixture firmly into the bottom of a greased 10-inch springform pan. Place the pan in the freezer and chill for 15 minutes to set the crust.

While the crust is chilling, add one package of strawberry gelatin powder to a heatproof bowl. Carefully pour 1 cup of boiling water over the gelatin and stir until fully dissolved. Set the bowl aside to cool to room temperature.

In a large mixing bowl, beat 16 ounces of softened cream cheese with 3/4 cup of granulated sugar using an electric mixer until smooth and creamy. This should take about 2-3 minutes on medium speed.

In a separate bowl, whip 1 cup of heavy cream and 2 tablespoons of powdered sugar together using an electric mixer until stiff peaks form, which typically takes about 3-5 minutes.

Gently fold half of the whipped cream into the cream cheese mixture, being careful not to deflate it. Pour the cooled strawberry gelatin into the cream cheese mixture and gently fold until thoroughly mixed. Add the remaining whipped cream and fold until well blended.

Pour half of the prepared strawberry gelatin on top of the chilled crust, spreading it evenly. Carefully transfer the pan back to the freezer for another 15 minutes.

Once the first gelatin layer is firm, gently spread the cream cheese mixture over it, smoothing it out with a spatula. Pour the remaining strawberry gelatin over the cream cheese layer and spread it evenly.

Crush leftover strawberry wafer cookies and sprinkle them generously on top of the final gelatin layer. Cover the cheesecake with plastic wrap and place it in the refrigerator, allowing it to chill for at least 4 hours or preferably overnight.