Crush the vanilla cream cookies in a food processor until fine crumbs. Melt the unsalted butter and combine with cookie crumbs. Press into a greased 10-inch springform pan and chill in the freezer for 15 minutes.

Dissolve a package of strawberry gelatin powder in 1 cup of boiling water, stir until dissolved, and let it cool.

Beat softened cream cheese with granulated sugar until smooth. Whip heavy cream with powdered sugar until stiff peaks form, then fold into the cream cheese mixture along with the cooled gelatin.

Pour half of the strawberry gelatin mixture over the chilled crust and freeze for 15 minutes. Spread the cream cheese mixture on top and pour the remaining gelatin over it.

Crush the strawberry wafer cookies and sprinkle them over the cheesecake. Refrigerate for at least 4 hours or overnight.

Remove the cheesecake from the springform pan, pipe whipped cream around the edges, and place fresh strawberries on top before slicing and serving.