Start by preheating your oven to 350°F if you're using it. Pulse vanilla cream cookies into fine crumbs. Combine with melted butter and press into a greased 10” springform pan. Freeze for 15 minutes.

Combine gelatin with boiling water, stir until dissolved, then let it cool to room temperature.

Beat softened cream cheese with granulated sugar until smooth, about 3 minutes. Whip heavy cream with powdered sugar until stiff peaks form.

Fold half the whipped cream into the cream cheese mixture, then fold in the cooled gelatin with the remaining whipped cream.

Pour half the strawberry mixture over the crust, spread evenly and freeze for another 15 minutes. Add cream cheese mixture, then remaining strawberry mixture on top.

Crush remaining cookies, sprinkle on top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.