Place 26 cookies into a food processor and process until they are fine crumbs.

Add melted butter and process until the mixture has a wet sand-like texture.

Press the crumb mixture evenly into the bottom of a greased 10-inch springform pan to create the crust.

Freeze the crust for about 15 minutes.

Combine boiling water and gelatin, stirring for 2 minutes until it's fully dissolved. Set aside to cool (don’t refrigerate).

In a separate bowl, beat the cream cheese and granulated sugar together until smooth. Set aside.

In another bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.

Separate half of the whipped cream mixture; combine one half with the cream cheese and the other half with the gelatin, mixing until smooth.

Pour half of the strawberry mixture onto the crust and freeze for 15 minutes.

After freezing, add the cream cheese mixture and top it with the remaining strawberry mixture.

Coarsely crush the remaining vanilla cream cookies and strawberry wafers, and sprinkle the mixture generously on top of the cheesecake.

Refrigerate for at least 4 hours or until you’re ready to serve.

Before serving, pipe some whipped topping onto the cheesecake if desired.